Shrimp Fra Diavolo

Recipes

Shrimp Fra Diavolo

Savor the spicy and flavorful Shrimp Fra Diavolo, featuring tender shrimp cooked in a zesty tomato sauce infused with garlic, herbs, and a touch of heat. Perfect when served over pasta or with crusty bread.

Ingredients

Shrimp:

  • 1 lb large uncooked shrimp (peeled and deveined)
  • 2 tablespoons olive oil

Sauce:

  • 1 medium yellow onion, finely chopped
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • ¾ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • ½ cup chicken broth
  • ¼ cup tomato paste
  • 1 (14.5 oz) can fire-roasted tomatoes, undrained
  • 1 teaspoon soy sauce
  • 2 teaspoons hot sauce (adjust to taste)

Seasonings:

  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon mustard powder
  • 1 teaspoon red pepper flakes (more or less to your liking)
  • ¼ teaspoon black pepper

To Serve:

  • 8 oz spaghetti or pasta of choice
  • Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Shrimp:

  • Thaw the shrimp completely if frozen.
  • Peel and devein the shrimp, removing shells and tails.
  • Pat dry with paper towels to remove excess moisture.

2. Cook the Shrimp:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Add the shrimp in a single layer and cook for about 1 minute and 20 seconds per side, until pink and just cooked through. Avoid overcooking.
  • Transfer the shrimp to a clean plate and set aside. They will finish cooking when added back to the sauce.

3. Sauté the Onions:

  • In the same skillet, add 3 tablespoons butter over medium heat.
  • Add the chopped onion and cook for 10 minutes, stirring occasionally until softened and lightly caramelized.

4. Build the Sauce:

  • Add minced garlic to the onions and sauté for 1 minute until fragrant.
  • Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a spatula.
  • Bring to a gentle simmer and reduce the wine by half, about 4-5 minutes.
  • Stir in the chicken broth and tomato paste until well combined.
  • Add the fire-roasted tomatoes (with juices), soy sauce, hot sauce, and all the seasonings.
  • Bring the mixture to a boil, then reduce heat to a simmer.

5. Simmer the Sauce:

  • Let the sauce simmer gently for 10-15 minutes, allowing it to thicken and the flavors to meld. Stir occasionally.
  • Taste and adjust seasoning or spice level if necessary.

6. Cook the Pasta:

  • While the sauce simmers, bring a large pot of salted water to a boil.
  • Cook the spaghetti according to package instructions until al dente.
  • Drain the pasta and set aside.

7. Combine Shrimp and Sauce:

  • Reduce heat of the sauce to low.
  • Return the cooked shrimp (and any accumulated juices) to the sauce.
  • Stir gently and heat through for about 45 seconds to 1 minute.

8. Serve:

  • If desired, toss the cooked pasta directly into the sauce to combine.
  • Garnish with fresh chopped parsley.
  • Serve immediately with pasta, roasted vegetables, garlic bread with cheese, or crusty bread.

Notes:

  • Shrimp Tips: Large shrimp (16-20 count per pound) work best. Ensure they are fully thawed, peeled, and deveined before cooking.
  • Wine Substitute: If you prefer not to use wine, you can replace it with additional chicken broth.
  • Adjusting Spice Level: Modify the amount of red pepper flakes and hot sauce to suit your taste.
  • Serving Suggestions: This dish pairs well with a side salad or steamed vegetables.
  • Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Enjoy your homemade Shrimp Fra Diavolo!