Shrimp Fra Diavolo

Shrimp fra diavolo is a spicy, delicious one-pan Italian dish. It’s made with plump shrimp cooked in a flavorful, hearty (Arrabbiata) tomato sauce with lots of garlic, white wine, and fresh parsley. Serve it with your favorite crusty bread, pasta, or rice.

PrepCookServes
10 minutes20 minutes4

Ingredients:

  • 1 lb large raw Shrimp, peeled and deveined, tails attached
  • 1 tsp Garlic Salt, divided
  • 1 tsp crushed red pepper flakes, divided
  • Extra Virgin Olive Oil (EVOO)
  • 1 medium Yellow Onion, chopped
  • 5 Garlic Cloves, minced
  • 1 cup dry White Wine, or Extra Dry Vermouth
  • 15- oz can Crushed Fire-roasted Tomatoes (Diced Fire-roasted tomatoes can be substituted)
  •  ¼ cup Tomato Paste
  • 1/8 cup Anchovy Paste (optional)
  • 1/4 tsp Black Pepper
  • 1 tsp dried Oregano
  •  dried Parsley flakes

Directions:

  • Pat the Shrimp dry and season with 1/2 tsp Garlic Salt and 1/2 tsp of Red Pepper flakes.

  • Heat 2 tablespoons EVOO in a large skillet. Add the Shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the Shrimp and its juices to a plate for now. (If the Shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).

  • In the same skillet, heat another 3 tablespoons EVOO over medium-high until shimmering. Reduce the heat to medium then add the Onions and Garlic. Cook for 5 minutes over medium heat, tossing regularly, until the Onions have softened and turned a light golden brown (manage your heat to make sure the Garlic does not burn). Add the White Wine and cook until reduced by half.

  • Stir in the Tomatoes, Tomato Paste (and Anchovy Paste). Season with 1/2 tsp Garlick salt, Black Pepper, Oregano, and 1/2 tsp Red Pepper. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 or 15 minutes, stirring frequently, until thickened.
  • Return the Shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the Shrimp is just warmed through and pink. Finish with Parsley. Serve immediately with your favorite crusty bread, pasta, or rice. 

Notes: