Recipe Background
What is Shrimp Fra Diavolo, you might be wondering? Well, why don't you just give it a taste and find out?! What you'll find is the plumpest shrimp covered in a rich, tomatoey-garlic sauce that will be better than you could have ever imagined it to be. Serve it with your favorite crusty bread or a side of bouncy pasta for a meal that you didn't know you were missing, but will never be able to live without from now on. Shrimp Fra Diavolo is life-changing, really! So, get ready for the dinner of a lifetime!
What is Shrimp Fra Diavolo, you might be wondering? Well, why don't you just give it a taste and find out?! What you'll find is the plumpest shrimp covered in a rich, tomatoey-garlic sauce that will be better than you could have ever imagined it to be. Serve it with your favorite crusty bread or a side of bouncy pasta for a meal that you didn't know you were missing, but will never be able to live without from now on. Shrimp Fra Diavolo is life-changing, really! So, get ready for the dinner of a lifetime!
Ingredients
- 1 pound large shrimp deveined and peeled
- 2 tablespoons butter
- 1 1/4 teaspoons kosher salt divided
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/4 cup white onion minced
- 1/4 cup white wine or preferred type of broth
- 1 (14-ounce) can crushed fire-roasted tomatoes
- 1 teaspoon Calabrian peppers chopped or crushed, or 1/2 teaspoon red pepper flakes, plus more, to taste
- 2 teaspoons dried oregano
- crusty bread optional, to taste, for serving
- 8 ounces pasta optional, cooked, to taste, for serving
Directions
- Pat the shrimp dry.
- In a large skillet, heat the butter on medium-high heat.
- Add the shrimp and 1/4 teaspoon of the salt and cook until almost cooked through, about 1-2 minutes per side.
- Transfer the shrimp to a bowl, leaving the juices in the skillet.
- Reduce the heat to medium and add the olive oil, the minced garlic, and the minced onion.
- Cook the onion mixture until the garlic starts to turn golden, about 1-2 minutes.
- Add the wine to the onion mixture to deglaze the pan, scraping the bottom of the pan.
- Cook the sauce mixture until the wine nearly evaporates, then add the fire-roasted tomatoes, the Calabrian peppers, the oregano, and the remaining salt.
- Bring the sauce to a simmer and taste it for seasoning. Add more of the peppers until the sauce reaches the desired level of spiciness.
- Simmer the sauce, partially covered, until the flavor is smooth and rich, about 7-10 minutes.
- Stir the shrimp into the sauce and cook for 1 minute.
- Serve the shrimp mixture with the crusty bread and the pasta.
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