Shrimp Fra Diavolo
This recipe has so many qualities that make it one of our favorite go-to weeknight dinners.
- It’s easy to make.
- It’s hearty and satisfying.
- It’s very healthy.
- And of course, it’s extremely delicious.
This Shrimp Fra Diavolo recipe comes together in one pot, so the kitchen mess is minimized, but it begs to be served over whole wheat fettucine, which is how we typically serve it. It would also work great with a side of sautéed spinach if you prefer to keep the whole meal low carb.
The pre-cooking prep work involves chopping some onions and cleaning the shrimp, neither of which takes too much time. The rest of the prepping, from chopping the garlic to cleaning the fresh herbs, can all be done during the cooking time, as can the preparation of your side dish.
This is one of those dishes that takes well to variations, so feel free to adjust it to suit your family’s palette. If you like it on the spicy side, stick with the measurements in the recipe (or add chili flakes if you really like it hot!). For a milder version, try halving the amount of chili flakes and then adjusting to taste later on in the cooking process. Remember, you can always add more heat, but you can’t take it away! Also, the recipe calls for diced tomatoes, but we used crushed tomatoes. Both yield perfectly delicious versions of Shrimp Fra Diavolo, but there is a difference. The diced tomatoes add more texture and create a dish that is less saucy, whereas the crushed tomatoes contribute to a more uniformly smooth sauce that was just right over pasta.
Shrimp Fra Diavolo
Recipe from Giada De Laurentiis
- 1 pound large shrimp, peeled, deveined
- 1 teaspoon salt, plus additional as needed
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons olive oil, plus 1 to 2 tablespoons
- 1 medium onion, sliced
- 1 (14 ½-ounce) can diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- ¼ teaspoon dried oregano leaves
- 3 tablespoon chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.
Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.