Dinner · Seafood Mains

Shrimp Fra Diavolo

Shrimp in a spicy tomato and white-wine sauce with garlic, parsley, and fresh basil. Serve with pasta or bread.
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Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4 servings, with pasta or bread

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About this recipe.

Shrimp in a spicy tomato and white-wine sauce with garlic, parsley, and fresh basil. Serve with pasta or bread.

Shrimp Fra Diavolo

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Lb. Extra Large Shrimp (raw, peeled and deveined, tails removed if preferred)
  • 2 tbsp Olive Oil (divided)
  • 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Salt
  • 1 Pinch Aleppo Pepper Flakes (optional)
  • ½ Large Yellow Onion (Sliced)
  • 3 Cloves Garlic (Minced)
  • ½ tsp Dried Oregano
  • 1 Cup White Wine
  • 1½ Cups Crushed Tomatoes
  • 2 tbsp Parsley (Flat Leaf)
  • 2 tbsp fresh basil (thinly sliced)

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Keep the Shrimp Tender

Sear the shrimp briefly, then finish them in the sauce after the tomatoes have simmered. Fresh basil goes in at the end. Serve with cooked pasta or homemade French-style bread.

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The cooking plan

How to make Shrimp Fra Diavolo.

  1. Pat the shrimp dry. Toss with half the olive oil, the red pepper flakes, the Aleppo pepper if using, and half the salt. Use less red pepper if you prefer a milder sauce.

  2. Heat a wide skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 minute per side, just until the outside changes color; they will finish cooking in the sauce. Transfer to a clean bowl.

  3. Reduce to medium heat and add the remaining oil and onion. Cook for 3 to 4 minutes, stirring, until softened. Add the garlic and oregano and stir for 30 seconds. Take the pan briefly off the heat to add the wine, then return and simmer for 3 to 5 minutes, scraping up the browned bits.

  4. Add the crushed tomatoes and remaining salt. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce is slightly thickened.

  5. Return the shrimp and accumulated juices to the sauce. Simmer gently for 1 to 3 minutes, just until the shrimp are firm, pearly, and opaque throughout. Remove from the heat and stir in the parsley and fresh basil. Taste and adjust seasoning. Serve immediately with cooked pasta or bread.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

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Shrimp Fra Diavolo

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Shrimp in a spicy tomato and white-wine sauce with garlic, parsley, and fresh basil. Serve with pasta or bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings, with pasta or bread
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 Lb. Extra Large Shrimp raw, peeled and deveined, tails removed if preferred
  • 2 tbsp Olive Oil divided
  • 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Salt
  •  
    1 Pinch Aleppo Pepper Flakes optional
  • ½ Large Yellow Onion Sliced
  • 3 Cloves Garlic Minced
  • ½ tsp Dried Oregano
  • 1 Cup White Wine
  •  
    1½ Cups Crushed Tomatoes
  • 2 tbsp Parsley Flat Leaf
  • 2 tbsp fresh basil thinly sliced

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the shrimp dry. Toss with half the olive oil, the red pepper flakes, the Aleppo pepper if using, and half the salt. Use less red pepper if you prefer a milder sauce.
  2. Heat a wide skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 minute per side, just until the outside changes color; they will finish cooking in the sauce. Transfer to a clean bowl.
  3. Reduce to medium heat and add the remaining oil and onion. Cook for 3 to 4 minutes, stirring, until softened. Add the garlic and oregano and stir for 30 seconds. Take the pan briefly off the heat to add the wine, then return and simmer for 3 to 5 minutes, scraping up the browned bits.
  4. Add the crushed tomatoes and remaining salt. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce is slightly thickened.
  5. Return the shrimp and accumulated juices to the sauce. Simmer gently for 1 to 3 minutes, just until the shrimp are firm, pearly, and opaque throughout. Remove from the heat and stir in the parsley and fresh basil. Taste and adjust seasoning. Serve immediately with cooked pasta or bread.

Notes

The recipe makes 4 servings when paired with pasta or bread; these accompaniments are not included in the ingredient amounts. Fresh basil is intended here, not 2 tablespoons of dried basil.
Keep raw shrimp separate from ready-to-eat foods. Refrigerate leftovers promptly and reheat thoroughly to 165°F. Shrimp cook quickly, so use the opaque, firm texture as your guide rather than leaving them in the sauce longer than needed.

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