Shrimp Fra Diavolo
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
332 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Fra Diavolo
Description
This Shrimp Fra Diavolo recipe starts by sautéing peeled and deveined large shrimp in olive oil to a tender finish, then setting them aside. The accompanying sauce combines sautéed yellow onions and butter, which are cooked down to release natural sugars and temper the acidity of the tomato elements. Garlic and dry white wine are then reduced to concentrate their flavors before adding chicken broth, tomato paste, fire-roasted canned tomatoes, soy sauce for umami, hot sauce for heat, and a blend of dried herbs and red pepper flakes.
The tomato-based sauce simmers until thickened, allowing the robust flavors to develop fully. The shrimp are returned to the sauce to reheat gently, absorbing some sauce flavor without overcooking. The texture features juicy shrimp paired with a spicy and slightly smoky sauce enhanced by gradual cooking and a depth of seasoning that includes mustard powder and soy sauce, which quietly round out the sauce.
Shrimp Fra Diavolo pairs well with pasta, such as linguine, to complement the spicy tomato sauce, or can be served with crusty bread to soak up the rich sauce. This dish is suitable for an appealing seafood dinner where its bold flavors can shine.
The recipe notes emphasize use of large shrimp (26/30 count per pound) and suggest thawing and drying frozen shrimp properly. Fresh garlic is recommended for optimal flavor. Substitutions for dry white wine include chicken broth if preferred. Leftovers can be refrigerated or frozen, with reheating advised on a stovetop to prevent rubbery shrimp. The sauce's acidity and spice level can be adjusted to taste.
Ingredients
Shrimp
- 1 lb. Shrimp see notes, large, uncooked
- 2 tablespoons olive oil
Sauce
- 1 yellow onion medium
- 3 tablespoons butter
- 4 cloves garlic minced
- ¾ cup white wine see notes, dry
- ½ cup chicken broth
- ¼ cup tomato paste
- 14.5 oz. fire-roasted tomato undrained, canned
- 1 teaspoon soy sauce
- 2 teaspoons hot sauce
Seasonings
- 1 teaspoon oregano dried
- ½ teaspoon basil dried
- 1 teaspoon mustard powder
- 1 teaspoon red pepper flakes more or less to your liking
- ¼ teaspoon black pepper
Instructions
- Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
- Add the onions and butter to the skillet over medium heat. Cook and reduce the onions for 10 minutes, this allows the onions to release some of their natural sugars which offsets the acidy of the tomatoes. Stir occasionally as they cook.
- Add the white wine and garlic. Bring to a gentle bubble and let it reduce by half, about 4-5 minutes. Add the chicken broth and tomato paste and stir to combine. Add the roasted tomatoes, soy sauce, hot sauce, and seasonings. Bring to a boil, then reduce to simmer.
- Let it simmer, thicken, and concentrate for 10-15 minutes, until desired thickness and flavor is obtained. Reduce heat to low.
- Add the shrimp back, along with any juices from the plate. Cover partially and let it heat through for 45 seconds or so. Garnish with parsley and serve with pasta, roasted vegetables, garlic bread with cheese, or crusty bread!
Notes
- Use large shrimp labeled 26-30 per pound, fresh or properly thawed frozen.
- Remove shells, tails, and veins before cooking for better texture.
- Fresh garlic enhances flavor over jarred; use dry white wine like Sauvignon Blanc or Chardonnay for best results.
- Chicken broth is a suitable substitute if not using wine.
- Adjust hot sauce quantity to your preferred heat level, up to 4 teaspoons.
- Serve with up to ½ lb. pasta such as linguine to balance the sauce.
- Store leftovers in airtight containers; refrigerate up to 3 days or freeze up to 3 months.
- Reheat gently on stovetop to avoid overcooked shrimp; avoid microwaving directly.
- Grated fresh Parmesan can be added before serving for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 206mg | 69% |
| Sodium | 709mg | 30% |
| Potassium | 589mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1086IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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