Gia Shrimp Fra Diavolo
Spice up dinnertime with Gia Shrimp Fra Diavolo, a bold and flavorful Italian-American classic that delivers the perfect balance of heat and richness. This dish features succulent shrimp sautéed to perfection and tossed in a fiery tomato-based sauce infused with garlic, red chili flakes, and a splash of dry white wine for depth. Fresh basil, Italian parsley, and a hint of lemon juice brighten the dish, while the optional addition of linguine or spaghetti makes it a hearty, comforting meal. Perfect for seafood lovers, this quick and easy recipe comes together in just 40 minutes, making it ideal for both weeknight dinners and special occasions. Serve with crusty bread to savor every last drop of the spicy and savory sauce! Keywords: Shrimp Fra Diavolo, spicy shrimp pasta, Italian seafood recipe, quick weeknight dinner, shrimp in tomato sauce.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 can (28 ounces) crushed tomatoes
- 0.5 cup white wine (dry, such as Sauvignon Blanc)
- 0.25 cup fresh basil leaves, chopped
- 2 tablespoons Italian parsley, chopped
- 1 tablespoon lemon juice
- 12 ounces cooked linguine or spaghetti (optional)
- to taste salt
- to taste black pepper
Instructions
Pat the shrimp dry with paper towels and season with salt and black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until just pink. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and red chili flakes. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
Pour in the white wine, scrape up any browned bits from the bottom of the skillet, and let it simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes and season with salt and black pepper to taste. Simmer the sauce for 10-12 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Return the shrimp to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until the shrimp are fully cooked through.
Turn off the heat and stir in the chopped basil, parsley, and lemon juice.
Serve the shrimp and sauce over cooked linguine or spaghetti, if desired, or with crusty bread on the side to soak up the sauce.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 29.3 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3453 mg | 73% | |
*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.
