Shrimp fra Diavolo
This shrimp fra diavolo combines tender shrimp and pasta in a bold garlic tomato sauce with real heat. Fire- roasted tomatoes deepen the flavor and crushed red pepper gives it a steady kick.
Servings: 4
Equipment
- Microplane or Box Grater
- Skillet Large
- Pot Large
Ingredients
- 12 Ounces linguine or spaghetti
- 1 ½ Pounds shrimp large, peeled and deveined
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 2 Tablespoons olive oil
- 5 Cloves garlic minced
- 1 to 2 Teaspoons crushed red pepper flakes to taste, or 3 to 4 jarred Calabrian chiles packed in oil, chopped
- ½ Cup dry white wine
- 1 Can fire roasted tomatoes 28-Ounce
- 2 Tablespoons tomato paste
- ½ Teaspoon dried oregano
- 2 Tablespoons fresh basil or ½ Teaspoon dried basil
- 2 Tablespoons fresh parsley chopped
- Parmesan finely grated, optional
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Reserve ½ cup pasta water before draining the pasta.
Saute the Shrimp
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Season the shrimp with ½ teaspoon salt and some black pepper.
- Add the shrimp and cook for 1 to 2 minutes per side until just pink.
- Remove the shrimp to a plate.
Prepare the Diavolo Sauce
- To the same skillet, add the garlic and crushed red pepper flakes.
- Cook for about 30 seconds until fragrant.
- Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits.
- Stir in the fire-roasted tomatoes, tomato paste, oregano, bay leaf, and remaining ½ teaspoon salt, along with the basil if using dried.
- Bring to a gentle simmer and cook for 10 to 12 minutes until slightly thickened.
Combine the Shrimp, Sauce and Pasta
- Return the shrimp to the skillet and simmer for a minute or two, just until warmed through. Add the basil now if using fresh.
- Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
Garnish and Serve
- Sprinkle with freshly chopped parsley.
- Serve immediately with extra crushed red pepper if liked and freshly grated Parmesan on top.
Notes
Don’t overcook the shrimp: Transfer shrimp to a plate as soon as they turn pink, to avoid a tough texture. They don't need more than a couple of minutes to cook through.
Let the wine reduce: Give the wine time to simmer so the fra diavolo sauce develops depth before adding tomatoes.
Taste before finishing: Adjust the chile level once the sauce has simmered and before adding the shrimp back in.
Use good tomatoes: Quality fire-roasted tomatoes make a noticeable difference in flavor.
Let the wine reduce: Give the wine time to simmer so the fra diavolo sauce develops depth before adding tomatoes.
Taste before finishing: Adjust the chile level once the sauce has simmered and before adding the shrimp back in.
Use good tomatoes: Quality fire-roasted tomatoes make a noticeable difference in flavor.
Nutrition
Calories: 439kcal | Carbohydrates: 72g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 811mg | Potassium: 325mg | Fiber: 4g | Sugar: 6g | Vitamin A: 756IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
