Spicy Shrimp Fra Diavolo (Printable)

Spicy tomato sauce with succulent shrimp, garlic, and fresh herbs served over linguine.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables & Herbs

02 - 4 cloves garlic, minced
03 - 1 medium yellow onion, finely chopped
04 - 1 (14 oz) can crushed tomatoes
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup fresh basil, chopped (optional)

→ Pantry Staples

07 - 3 tbsp olive oil
08 - 1/2 tsp red pepper flakes, adjust to taste
09 - 1/2 cup dry white wine
10 - Salt and freshly ground black pepper, to taste

→ For Serving

11 - 12 oz linguine or spaghetti, cooked al dente
12 - Additional fresh parsley or basil, for garnish
13 - Lemon wedges (optional)

# How-To Steps:

01 - Pat the shrimp dry and season lightly with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the shrimp in an even layer and sear for 1 to 2 minutes per side until they turn pink and are just cooked through. Transfer the shrimp to a plate using tongs and set aside.
02 - Reduce the heat to medium. Add the remaining tablespoon of olive oil to the skillet along with the minced garlic and chopped onion. Sauté, stirring occasionally, until the onion is soft and translucent, about 3 minutes.
03 - Stir in the red pepper flakes and cook for 30 seconds, allowing the heat to bloom and release their volatile oils.
04 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes to reduce slightly and cook off the raw alcohol.
05 - Add the crushed tomatoes, stir to combine, and bring to a gentle simmer. Cook for 7 to 8 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
06 - Return the seared shrimp along with any accumulated juices back to the skillet. Add the chopped parsley and basil if using. Gently toss to coat the shrimp in the sauce and cook together for 2 to 3 minutes until the shrimp are heated through.
07 - Taste the sauce and adjust the seasoning with additional salt, pepper, or red pepper flakes as desired. Serve immediately over cooked linguine or spaghetti, garnished with extra fresh herbs and lemon wedges on the side.

# Expert Advice:

01 -
  • The sauce comes together in one skillet and tastes like it simmered all afternoon.
  • You can dial the spice up or down depending on who is sitting at your table.
02 -
  • Pulling the shrimp early is the single most important move because they finish cooking in the hot sauce.
  • Do not skip deglazing the pan because those browned bits are where the deepest flavor lives.
03 -
  • Pat the shrimp completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
  • Let the sauce rest for five minutes off the heat before serving because the flavors settle and deepen as it cools slightly.

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