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.
Ingredients
- 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