Ci Shrimp Fra Diavolo
Dive into the bold, vibrant flavors of Ci Shrimp Fra Diavolo, a fiery Italian-American classic that’s perfect for spice lovers! Tender shrimp are seared to perfection and simmered in a robust, garlicky tomato sauce infused with aromatic basil, parsley, and a kick of crushed red pepper flakes. A splash of dry white wine adds depth, while al dente spaghetti or linguine ensures every bite is a harmonious balance of heat and freshness. Ready in just 45 minutes, this dish is ideal for a quick weeknight dinner that feels indulgent. Garnish with fresh herbs and optional lemon wedges for a zesty finishing touch to this irresistible seafood pasta. Try Ci Shrimp Fra Diavolo tonight for a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 unit small yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1.5 teaspoons crushed red pepper flakes
- 0.5 cup dry white wine
- 14 ounces canned crushed tomatoes
- 0.25 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces spaghetti or linguine
- 1 unit lemon, cut into wedges (optional)
Instructions
Start by cooking the pasta. Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water and then drain the pasta. Set it aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Pat the shrimp dry with paper towels and season them with a pinch of salt and pepper.
Add the shrimp to the skillet in a single layer and cook for about 1-2 minutes per side until just pink and opaque. Remove the shrimp to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the diced onion. Sauté the onion for about 3-4 minutes until soft and translucent.
Add the minced garlic and crushed red pepper flakes to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the white wine and scrape the bottom of the skillet to deglaze. Allow the wine to simmer for 2-3 minutes until slightly reduced.
Add the canned crushed tomatoes to the skillet along with the salt and black pepper. Stir well, bring to a gentle simmer, and let it cook for 8-10 minutes, allowing the flavors to meld.
Stir in the chopped basil and parsley, reserving a little for garnish. Return the cooked shrimp to the skillet, stirring to coat them in the sauce. Cook for an additional 2-3 minutes until the shrimp are heated through.
Add the cooked pasta to the skillet with the sauce and toss to combine, ensuring the pasta is well coated. If the sauce is too thick, use the reserved pasta water to loosen it until you reach your desired consistency.
Garnish with the reserved fresh herbs and serve immediately. Optional: Serve with lemon wedges on the side for an extra bright layer of flavor.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
