A fiery, spicy shrimp dish, Shrimp Fra Diavolo is HOT but packed full of flavor. Toss it with pasta or serve with fresh grilled vegetables for a complete meal.
Shrimp Fra Diavolo combines two of my favorite things: spicy and seafood. My version cheats a bit with the use of canned fire-roasted tomatoes to give the spicy sauce a richer, deeper flavor, but if you don't have access to them or are otherwise morally opposed, feel free to use the regular tomatoes or even fresh ones that you've peeled and cooked down.
How to make Shrimp Fra Diavolo
- Toss together the olive oil, red pepper flakes, salt, and shrimp.
- Cook the shrimp over high heat in a large pan for 2 minutes. Flip and cook for 1 more minute, then remove them from the pan and set aside.
- Add more olive oil to the hot pan and reduce the heat down to medium. Sauté the onion until soft. Stir in the garlic and sauté for another minute.
- Stir in white wine and scrape any bits stuck to the pan with it. Stir in pepper, oregano, and crushed tomatoes.
- Simmer for 10 minutes over medium low heat.
- Stir in the shrimp and any liquid from the plate they were resting on post-cooking. Stir in the basil and parsley.
- Serve over cooked linguine. Garnish with thinly sliced spicy red peppers for extra heat.
How to serve Shrimp Fra Diavolo:
- over pasta or mixed together with pasta
- with grilled sliced of warm, crusty bread
- over zucchini noodles
- with roasted or grilled vegetables
If you like this Shrimp Fra Diavolo Pasta Recipe, you might also like:
- 1 lb Shrimp peeled and deveined
- 14 oz Fire Roasted Crushed Tomatoes
- 2 T Olive Oil
- 2 teaspoons Red Pepper Flakes
- 1 teaspoon Salt
- ½ cup Diced Onion
- 5 cloves garlic minced
- ½ teaspoon oregano
- ½ cup white wine
- ½ teaspoon ground black pepper
- 2 Tablespoons thinly sliced basil
- 2 Tablespoons chopped parsley
- 8 oz linguine
- red peppers optional for garnish
- Toss 1 Tablespoon Olive Oil, 2 teaspoons red pepper flakes, 1 teaspoon salt, and the shrimp. Set a large pan over high heat. It is not necessary to add any fat to the pan, as the shrimp are covered in it .Cook over high heat for 2 minutes. Flip each shrimp and cook for 1 more minute. Remove the shrimp from the pan and set aside.
- Add 1 Tablespoon Olive Oil to the hot pan and reduce the heat down to medium. Sauté the diced onion for 8 minutes. Stir in 5 minced cloves of garlic and sauté for another minute. Stir in ½ cup white wine and scrape any bits stuck to the pan with it. Stir in ½ teaspoon ground black pepper, ½ teaspoon oregano, and the can of crushed tomatoes.
- Simmer uncovered for 10 minutes over medium low heat.
- Stir in the shrimp and any liquid from the plate they were resting on post-cooking. Stir in the basil and parsley.Serve over cooked linguine. Garnish with thinly sliced red peppers for extra heat.