Shrimp Fra Diavolo
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
4 people (or more)
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Calories
194 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Fra Diavolo
Description
Shrimp Fra Diavolo is a seafood dish combining peeled and deveined large shrimp with a vibrant spicy tomato sauce. The sauce is built by first sautéing onions and garlic in olive oil until they soften and turn light golden brown, then deglazing with dry white wine. Fire-roasted diced tomatoes and tomato paste add richness and texture, while seasonings like kosher salt, black pepper, oregano, and crushed red pepper flakes contribute layers of flavor and controlled heat. After simmering the sauce to thicken, the shrimp finish cooking in it, absorbing the spicy, aromatic flavors.
This dish offers a nice balance between the sweetness and brininess of the shrimp and the bold tomato-based sauce with a medium spicy kick. It is suited for serving on its own or alongside pasta or crusty bread to soak up the sauce.
The recipe's make-ahead tip suggests preparing the tomato sauce in advance and refrigerating it, making the day of cooking quicker by just warming the sauce and cooking the shrimp. Adjust the spice level by increasing red pepper flakes or adding chopped fresh hot peppers in the sauce for more heat. Store leftovers in an airtight container in the refrigerator for up to two days, reheating the sauce separately from the shrimp to preserve their texture.
Ingredients
- 1 pound Shrimp peeled and deveined, tails attached, large
- kosher salt
- 2 teaspoons crushed red pepper flakes more to your liking
- extra virgin olive oil
- 1 yellow onion chopped, medium
- 5 garlic minced, cloves
- 1 cup white wine dry
- 1 15- ounce diced fire-roasted tomatoes or plain fire-roasted tomatoes
- ¼ cup tomato paste
- black pepper
- 2 teaspoons oregano dried
- ½ cup parsley chopped, fresh
Instructions
- Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
- Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now. (If the shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).
- In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
- Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
- Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.
Notes
- Prepare the tomato sauce a day or two in advance and refrigerate in a sealed container for convenience.
- Increase the heat by adding more crushed red pepper or fresh hot peppers when sautéing onions and garlic.
- Store leftover sauce separately from shrimp to maintain shrimp texture; reheat shrimp briefly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (or more)
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 16.4g | 5% |
| Protein | 18g | 36% |
| Fat | 1.5g | 2% |
| Saturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 142.9mg | 48% |
| Sodium | 971.4mg | 40% |
| Potassium | 465.6mg | 10% |
| Fiber | 3.1g | 12% |
| Sugar | 6.6g | 13% |
| Vitamin A | 1853.6IU | 37% |
| Vitamin C | 18.8mg | 21% |
| Calcium | 149.3mg | 15% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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