Shrimp Fra Diavolo Recipe

This delicious Shrimp Fra Diavolo recipe is zesty-cooked shrimp in a tempting tomato sauce for the perfect quick-to-make entrée. Try serving this up with pasta for an unbelievable meal.

Shrimp is one of my favorite things to eat. It’s delicious, easy to prepare, and cooks quickly. Try my Shrimp Scampi Recipe or Shrimp and Grits if you feel the same.

Shrimp Fra Diavolo

Shrimp fra diavolo is an American-Italian dish most likely created in New York City in the early 20th century. The dish translates to deviled shrimp and consists of spicy marinated cooked shrimp that is then quickly simmered in a tomato-based sauce with onions, garlic, and herbs. It’s also commonly served with pasta. Shrimp fra diavolo is the Italian version of the famous Mexican dish Camarones a la diabla.

This dish has a few variations, including with or without onions, type of pepper used, and herbs. Since there is no classic standing for this recipe, I suggest keeping some guidelines and using ingredients you like based on my substitutions list below.

Ingredients and Substitutions

• Shrimp – Any size of shrimp will work for this recipe, but larger shrimp, such as 16-20 or 21-25, works best. You can use frozen and thawed shrimp as well.
• Tomatoes – I used canned San Marzano tomatoes that I crushed by hand. You can also use fresh tomatoes for this recipe.

• Onions – This recipe can use yellow, white, red, or sweet onions.
• Garlic – This will help add flavor to the sauce and shrimp.

• Oil – I like to use olive oil for this recipe, but any neutral-flavored oil will work.
• Wine – Any dry white wine such as chardonnay, sauvignon Blanc, or Pinot Grigio will work.
• Peppers – I pithed and seeded fresh Fresno peppers for the shrimp marinade with a Scoville between 2,500 and 10,000. In addition, I also used crushed red pepper flakes. You can also use peppers such as jalapeños or serrano peppers. The other options are dried Aleppo flakes or jarred Calabrese peppers.
• Herbs – Dry oregano and fresh Italian flat-leaf parsley are the common herbs in this Shrimp Fra Diavolo. You can add fresh oregano at the end with the parsley—another herb to use, either dry or fresh, would-be basil.
• Pasta – If you plan on turning this into a pasta dish, any shape or size of pasta will work. I used linguine.

How to Make Shrimp Fra Diavolo

Peel the shrimp and add them to a large bowl.

Thoroughly dry them with paper towels.

Mix in the peppers, salt, and 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 stirring for 8 to 10 minutes or until browned.

Stir in the garlic and cook 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.

You can add the shrimp directly to the pot and toss in the sauce at this stage. Cook for 2 minutes then 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.

Make-Ahead and Storage

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can keep this warm covered in the pot for up to 15 minutes before serving.

How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. If you are turning this into pasta, keeping it separate from the shrimp when storing it is best.

How to Reheat: Add the desired number of shrimps to a medium-sized saucepan and cook over medium heat until hot. Note that whenever you reheat shrimp, they can easily overcook and sometimes become a little chewy.

Chef Notes + Tips

• If the shrimp is too spicy, try stirring in the juice of ½ lemon and ½ teaspoon of sugar.
• The pasta water should be as salty as the ocean.

More Shrimp Recipes

• Shrimp Boil
• Fried Shrimp
• Bang Bang Shrimp
• Shrimp Po’boy
• Cajun Shrimp Pasta

Video

https://youtu.be/5xNkQUAPl9k

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Shrimp Fra Diavolo Recipe

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5 from 14 votes

This delicious Shrimp Fra Diavolo recipe is zesty-cooked shrimp in a tempting tomato sauce for the perfect quick-to-make entrée.

Servings: 4

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Ingredients 

US CustomaryMetric

• 2 pounds peeled and deveined, tail-on 21-25 shrimp.
• 2 pithed and seeded small diced Fresno peppers
• 6 tablespoons olive oil
• ¼ peeled julienned yellow onion
• 5 thinly sliced cloves of garlic
• 1 cup dry white wine
• 28 ounce can San Marzano tomatoes, crushed by hand
• ½ teaspoon crushed red pepper flakes
• 2 teaspoons dry oregano
• 1 pound linguine
• coarse salt and fresh cracked pepper 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

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can keep this warm covered in the pot for up to 15 minutes before serving.

How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. If you are turning this into pasta, keeping it separate from the shrimp when storing it is best.

How to Reheat: Add the desired number of shrimps to a medium-sized saucepan and cook over medium heat until hot. Note that whenever you reheat shrimp, they can easily overcook and sometimes become a little chewy.

If the shrimp is too spicy, try stirring in the juice of ½ lemon and ½ teaspoon of sugar.

The pasta water should be as salty as the ocean.

Nutrition

Calories: 926kcalCarbohydrates: 104gProtein: 64gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 365mgSodium: 548mgPotassium: 1536mgFiber: 8gSugar: 13gVitamin A: 594IUVitamin C: 28mgCalcium: 268mgIron: 6mg

Course: Main Course

Cuisine: American Italian

Author: Chef Billy Parisi