Shrimp Fra Diavolo Recipe

This Shrimp Fra Diavolo recipe represents the perfect marriage of simplicity and sophistication. While the ingredient list might seem extensive, the cooking process is surprisingly straightforward, making it accessible to home cooks of all skill levels. The key to mastering this spicy seafood pasta lies in understanding the balance between heat and flavor – creating a sauce that’s assertive without being overwhelming.

Ingredients List

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

Prepare the Shrimp

The foundation of any great Fra Diavolo begins with properly prepared shrimp. Start by ensuring your shrimp are completely thawed if using frozen varieties. Remove the shells and tails completely, then devein each shrimp by making a shallow cut along the back and removing the dark vein. Pat the shrimp completely dry with paper towels – this crucial step ensures proper searing and prevents the shrimp from steaming in their own moisture.

Cook the Shrimp

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers but doesn’t smoke. Arrange the shrimp in a single layer, ensuring they don’t overlap. Cook for approximately 1 minute and 20 seconds per side until they turn pink and are just cooked through. The key here is to slightly undercook the shrimp, as they’ll finish cooking when returned to the sauce later. Transfer the perfectly seared shrimp to a clean plate and set aside, preserving any accumulated juices.

Sauté the Onions

Using the same skillet (don’t clean it – those browned bits are flavor gold), add 3 tablespoons of butter over medium heat. Once melted, add the finely chopped onion and cook for about 10 minutes, stirring occasionally. You’re looking for the onions to soften and develop a light caramelization, which adds sweetness and depth to your spicy shrimp pasta. This slow cooking process is essential for building the flavor foundation.

Build the Sauce

Add the minced garlic to the caramelized onions and sauté for just 1 minute until fragrant – be careful not to burn it. Pour in the dry white wine, using a spatula to scrape up any browned bits from the bottom of the pan. These fond particles are packed with flavor and will enrich your sauce. Allow the wine to come to a gentle simmer and reduce by half, which typically takes 4-5 minutes. This concentration process intensifies the wine’s flavor while cooking off the harsh alcohol notes.

Next, stir in the chicken broth and tomato paste, whisking until well combined and smooth. Add the fire-roasted tomatoes with their juices, soy sauce, hot sauce, and all the seasonings. The soy sauce might seem unusual in an Italian dish, but it adds umami depth that enhances the overall flavor profile. Bring the entire mixture to a boil, then reduce the heat to maintain a gentle simmer.

Simmer the Sauce

Allow the sauce to simmer gently for 10-15 minutes, stirring occasionally to prevent sticking. During this time, the sauce will thicken naturally and the flavors will meld together beautifully. This is your opportunity to taste and adjust the seasoning – add more red pepper flakes for heat, or a pinch of sugar if the tomatoes are particularly acidic.

Cook the Pasta

While your Fra Diavolo sauce simmers, bring a large pot of salted water to a rolling boil. The water should taste like seawater – this is your only opportunity to season the pasta itself. Cook the spaghetti according to package instructions until al dente, which means it should have a slight bite when tested. Drain the pasta, reserving a cup of the starchy pasta water in case you need to thin the sauce later.

Combine Shrimp and Sauce

Reduce the heat of your sauce to low to prevent overcooking the shrimp. Gently return the seared shrimp and any accumulated juices to the sauce. Stir carefully to coat the shrimp without breaking them, and heat through for just 45 seconds to 1 minute. The residual heat will finish cooking the shrimp to perfection while allowing them to absorb the bold flavors of the sauce.

Serve

For the ultimate presentation, you can toss the cooked pasta directly into the sauce, allowing it to absorb some of the flavors. Alternatively, serve the Shrimp Fra Diavolo over the pasta for a more restaurant-style presentation. Garnish generously with fresh chopped parsley for color and freshness, and serve immediately alongside garlic bread, roasted vegetables, or a crisp salad.

Recipe Summary

This Shrimp Fra Diavolo recipe delivers restaurant-quality results through careful technique and quality ingredients. The combination of properly seared shrimp, aromatic vegetables, and a well-balanced spicy tomato sauce creates an unforgettable dining experience that’s surprisingly achievable at home.

Ready to ignite your kitchen with this fiery Italian classic? Try this Shrimp Fra Diavolo tonight and share your cooking triumphs in our review section below! Don’t forget to leave a comment about your favorite variations or cooking tips. For more incredible seafood recipes and Italian cooking inspiration, subscribe to our blog for weekly updates and exclusive culinary content.

FAQs

Q: Can I adjust the spice level in this Shrimp Fra Diavolo recipe? A: Absolutely! The beauty of Fra Diavolo lies in customizing the heat to your preference. Start with half the red pepper flakes and hot sauce, then gradually add more to taste. You can also use mild hot sauce initially and offer additional heat on the side for those who want more fire.

Q: What type of shrimp works best for this recipe? A: Large shrimp (16-20 count per pound) work exceptionally well as they won’t overcook easily and provide substantial bites. However, medium shrimp (21-25 count) also work beautifully – just reduce the cooking time slightly. Always use shell-on shrimp when possible, as they tend to be fresher and more flavorful.

Q: Can I make Shrimp Fra Diavolo ahead of time? A: While the sauce can be prepared up to 24 hours in advance and refrigerated, it’s best to cook the shrimp fresh when serving. The sauce actually improves in flavor overnight, but shrimp can become tough if reheated. Simply reheat the sauce gently and add freshly cooked shrimp just before serving.

Q: What wine pairs best with this spicy seafood dish? A: A crisp white wine like Pinot Grigio, Sauvignon Blanc, or even a light Chianti Classico complements the heat beautifully. The acidity in these wines helps cleanse the palate between bites. For non-alcoholic options, sparkling water with lemon or a crisp Italian soda works wonderfully.

Q: Can I substitute the pasta type in this Fra Diavolo recipe? A: Certainly! While spaghetti is traditional, linguine, angel hair, or penne all work excellently. The key is choosing a pasta shape that will hold the sauce well. Long, thin pastas like linguine are perfect for twirling with the shrimp, while tube shapes like penne capture the sauce beautifully in their ridges.

Q: How do I know when the shrimp are perfectly cooked? A: Properly cooked shrimp should be pink, opaque, and slightly firm to the touch. They’ll curl into a C-shape when done – avoid the tight O-shape which indicates overcooking. Since shrimp continue cooking from residual heat, err on the side of slightly underdone when initially searing them.