Shrimp Fra Diavolo Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
4
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Calories
926 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Shrimp Fra Diavolo Recipe
Description
The Shrimp Fra Diavolo Recipe begins with marinating peeled shrimp in diced Fresno peppers, salt, and olive oil for up to 30 minutes, infusing them with a gentle heat. The shrimp are sautéed briefly to maintain tenderness before being set aside. The sauce is built by slowly browning onions, then adding garlic, and deglazing the pan with dry white wine to concentrate flavor. Hand-crushed San Marzano tomatoes, red pepper flakes, and oregano enrich the sauce, which simmers to meld the ingredients together. The dish finishes by combining the shrimp with the tomato sauce and serving it over linguine. This method provides a balance of spicy, tangy, and savory elements with a firm yet succulent shrimp texture.
Serving the Shrimp Fra Diavolo over linguine allows the pasta to soak up the flavorful sauce, making it a complete and satisfying dish. The heat level can be adjusted by varying the amount of Fresno pepper and red pepper flakes. This dish works well as a main course for a dinner where seafood and a slightly spicy profile are desired.
The recipe notes recommend serving the dish promptly, as shrimp can become chewy if overcooked or reheated excessively. Leftovers can be refrigerated for up to three days or frozen for longer storage, with thawing recommended before reheating gently on the stovetop. If the sauce feels too spicy, adding lemon juice and a touch of sugar can help balance the heat.
Ingredients
- 2 pounds peeled and deveined tail-on 21-25 shrimp.
- 2 Fresno pepper pithed and seeded, small diced
- 6 tablespoons olive oil
- ¼ yellow onion peeled and julienned
- 5 garlic thinly sliced cloves
- 1 cup white wine dry
- 28 ounce San Marzano Tomatoes crushed by hand, canned
- ½ teaspoon red pepper flakes crushed
- 2 teaspoons oregano dry
- 1 pound linguine
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Peel the shrimp and add them to a large bowl.
- Thoroughly dry them with paper towels.
- Mix in the peppers, salt, and 3 tablespoons of olive oil until combined. Leave uncovered to marinate at room temperature or in the refrigerator for 15 to 30 minutes.
- Add 2 tablespoons of olive oil to a large saucepot or skillet over medium heat.
- Pour in the marinated shrimp and sauté for only 1 to ½ minutes. It’s ok if all the shrimp are not perfectly pink.
- Set the shrimp to the side on a plate.
- Add the remaining 1 tablespoon of olive oil to the pan over low to medium heat and cook the onions while frequently stirring for 8 to 10 minutes or until browned.
- Stir in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
- Deglaze with the white wine and cook over medium heat until it is au sec or almost gone. There should be a 1 to 2 tablespoons remaining.
- Add the crushed tomatoes, red pepper flakes, and oregano, and cook over medium heat for 4 to 5 minutes.
- Season with salt and pepper.
- At this stage, you can add the shrimp directly to the pot, toss in the sauce, and cook for 2 minutes over low to medium heat until they're fully cooked. Garnish with chopped parsley and more red pepper flakes.
- If you want to turn this into pasta, cook the pasta in a large pot of boiling salted water for 8 to 10 minutes or according to the package. It should be al dente or slightly firm but not crunchy.
- Drain the pasta and toss with the shrimp and sauce until coated. Garnish with chopped parsley and more red pepper flakes.
Notes
- Marinate the shrimp with peppers and oil for 15-30 minutes to develop flavor without overworking.
- Cook the shrimp briefly to keep them tender; allow some pinkness to remain before setting aside.
- Serve the dish immediately for best texture, but it can be kept warm for up to 15 minutes covered.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months; thaw in the fridge before reheating gently to avoid toughness.
- If the sauce is too spicy, balance it by adding juice of ½ lemon and ½ teaspoon sugar.
- For pasta dishes, store sauce and shrimp separately when refrigerating for best texture.
- Use salty pasta water to enhance the overall flavor of the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 926 kcal
% Daily Value*
| Calories | 926kcal | 46% |
| Carbohydrates | 104g | 35% |
| Protein | 64g | 128% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 365mg | 122% |
| Sodium | 548mg | 23% |
| Potassium | 1536mg | 33% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 28mg | 31% |
| Calcium | 268mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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