Shrimp Fradiavolo
Dive into the bold, spicy flavors of Shrimp Fra Diavolo, a fiery Italian-American classic that’s sure to tantalize your taste buds. This vibrant dish features succulent, tender shrimp seared to perfection and simmered in a rich, tomato-based sauce infused with garlic, red pepper flakes, and a splash of dry white wine for depth. Fresh basil and optional parsley add a burst of herbaceous freshness, while the sauce’s subtle heat beautifully complements al dente spaghetti or linguine. Perfect for a quick yet elegant meal, this recipe comes together in just 40 minutes, making it ideal for busy weeknights or a date-night dinner packed with restaurant-quality flavor. Whether served with crusty bread for dipping or paired with a crisp white wine, Shrimp Fra Diavolo is a deliciously satisfying way to bring the heat to your dinner table!
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Recipe Information
Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 0.5 cup dry white wine
- 1 can crushed tomatoes (28-ounce can)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, chopped
- 2 tablespoons parsley, chopped (optional)
- 1 pound cooked spaghetti or linguine
Instructions
Pat the shrimp dry with paper towels and season with a pinch of salt and pepper. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until just pink and slightly undercooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Stir in the chopped onion and cook for 3-4 minutes, until softened and translucent.
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
Return the shrimp to the skillet along with any juices that accumulated on the plate. Gently stir to coat the shrimp in the sauce. Cook for an additional 2-3 minutes, or until the shrimp are fully cooked through.
Remove the skillet from heat and stir in the chopped basil and optional parsley.
Serve the Shrimp Fra Diavolo over cooked spaghetti or linguine, garnished with extra fresh basil if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1348 mg | 449% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 13.4 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2941 mg | 63% | |
*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.
