Shrimp Fra Diavolo

Sonja Overhiser

Shrimp fra diavolo is an impressive Italian-style meal with a kick! Tender shrimp swim in a garlicky, spicy tomato sauce.

Ingredients 11

1 pound large shrimp, deveined (peeled or unpeeled)
2 tablespoons butter
1 ¼ teaspoon kosher salt , divided
2 tablespoons olive oil
4 garlic cloves, minced
¼ cup minced white onion
¼ cup white wine (or broth of any type)
14 -ounce can crushed fire roasted tomatoes or San Marzano tomatoes*
1 teaspoon chopped or crushed Calabrian peppers ** or 1/2 to 1 teaspoon red pepper flakes for medium spicy, plus more to taste as desired
2 teaspoons dried oregano
Optional for serving: 8 ounces pasta (like spaghetti, linguine or Easy Angel Hair Pasta ) or crusty bread

01
Pat the shrimp dry with a paper towel. Prepare the garlic and white onion as noted above.
02
In a large skillet, heat the butter on medium high heat. Add the shrimp and ¼ teaspoon kosher salt and cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook fully later). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.
03
Reduce heat to medium and add the olive oil, minced garlic and minced onion. Cook until the garlic is starting to become golden, 1 to 2 minutes. Add the wine to deglaze the pan, scraping until the pan is smooth. Once the wine is nearly evaporated, add the tomatoes, Calabrian peppers or red pepper flakes, oregano and 1 teaspoon kosher salt . Bring to a simmer. Taste, and if it’s not spicy enough, add more peppers to taste. Simmer partially covered, for 7 to 10 minutes until the flavor is smooth and rich (or up to 15 minutes if the tomatoes are not fire roasted).
04
Stir in the shrimp and cook for about 1 minute before serving. Serve with crusty bread or over pasta.

Fingerprint sha256:4893766f1f7ee7ead5b0d7c42a42e606ba24cdf673b4c9b2ea68993130e2667f

urn:recipe:2667dce4-5faf-5195-a3aa-d32130a27168