Shrimp Fra Diavolo
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 people
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Calories
542 kcal
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Cuisine
Italian
Shrimp Fra Diavolo
Description
This dish begins by cooking pasta to a firm al dente texture. Shrimp are seasoned with salt and pepper, while the shells are cooked in olive oil to brown lightly, developing flavor. White wine is added and reduced, then tomato juice made from draining canned whole tomatoes combines with the shrimp stock to create a rich base. The sauce is flavored with garlic, red pepper flakes, oregano, anchovy fillets, and pepperoncini peppers plus their brine, imparting a slightly tangy and spicy profile.
The sauce's bright acidity and heat balance the sweetness of the shrimp, which are added later. Fresh herbs like basil and parsley finish the dish, lending freshness and aromatic lift. Pepperoncini peppers bring a mild vinegary heat that complements the red pepper flakes.
This pasta is best served immediately after combining with the sauce, allowing the shrimp to stay tender. The recipe accommodates varying tolerances for spice and offers instructions for thawing frozen shrimp quickly. The sauce can also be made in advance and frozen, making it practical for meal planning.
Ingredients
- 1 lb pasta linguine, spaghetti, fettuccini, angel hair
- 1½ lbs Shrimp extra large, peeled and deveined, shells reserved
- 2 teaspoon kosher salt divided
- 1 oz. can whole tomatoes San Marzano are best
- 3 tablespoon olive oil divided
- 1 cup white wine dry
- 6 cloves garlic minced
- 2 teaspoon red pepper flakes 1 for minimal heat, 3 for spicy
- 1 teaspoon oregano dried
- 2 anchovy fillet chopped
- ½ teaspoon black pepper freshly ground
- ¼ cup basil fresh, chopped
- ¼ cup parsley fresh, chopped
- 4 Pepperoncini peppers pickled, stemmed and seeded, chopped
- 2 teaspoon pepperoncini peppers brine from the bottle
- 2 tablespoon extra-virgin olive oil
Instructions
- Bring a pot of heavily salted water to a boil. Add the pasta and cook until al dente, following packaging instructions.
- Sprinkle salt and pepper all over the shrimp and set aside.
- Pour tomatoes into a colander set over a large bowl. Squeeze the tomatoes with your hands to break them apart and release their juice. Transfer the drained tomatoes to a small bowl. Set the reserved juice aside.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they start to slightly brown, about 4 minutes.
- Carefully add the wine and bring to a boil. Reduce heat to medium and simmer until liquid has reduced somewhat, about 3 to 4 minutes.
- Add reserved tomato juice and simmer for 5 minutes.
- Pour contents of the skillet into a colander set over a large bowl and press on the shells with the back of a wooden spoon. Discard shells and set the bowl with the tomato/shrimp stock sauce to the side.
- Wipe out the skillet with paper towels. Heat remaining 2 tablespoons of oil in the skillet.
- Add garlic, pepper flakes, and oregano over medium heat, stirring occasionally, for 2 minutes. Add anchovies and cook, stirring frequently, for 1 minute more.
- Add reserved tomato juice mixture and bring to a simmer. Add in the tomatoes and simmer for another 5 minutes, until the sauce has thickened a little further. Stir in 1 teaspoon of salt and ½ teaspoon black pepper.
- Add shrimp to skillet and simmer gently, stirring frequently, until they are pink, curled, and cooked through, about 5 minutes.
- Remove pan from heat. Stir in basil, parsley, chopped pepperoncini, and brine.
- Drain pasta and transfer to a serving bowl. Pour sauce over the top and drizzle with olive oil and garnish with extra parsley, if desired. Serve immediately.
Notes
- Use extra-large shrimp for better texture; thaw frozen shrimp by rinsing under cool water for 5–8 minutes and keep the shells for stock.
- Adjust red pepper flakes to control spice, from mild (½ teaspoon) to very hot (4 teaspoons).
- Anchovies add depth without overpowering, and pepperoncini peppers or hot banana peppers may be used interchangeably.
- Start cooking the pasta shortly after beginning to sauté garlic to coordinate timing and avoid overcooking.
- The sauce (without pasta) can be prepared up to one day ahead or frozen for up to two months for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 542kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 34g | 68% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 287mg | 96% |
| Sodium | 1678mg | 70% |
| Potassium | 344mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 201mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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