Shrimp Fra Diavolo

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Course: Dinner, Main Course

Cuisine: Italian, Italian American

Keyword: Italian, Italian American, Shrimp

Prep Time: 15

Cook Time: 25

Servings:

Calories: 115kcal

Shrimp fra diavolo is like a party in your mouth! Plump, juicy shrimp get all dressed up in a vibrant tomato sauce that's got a kick. A hint of spice from red pepper flakes and Aleppo pepper adds a little devilish heat, while fresh herbs like parsley and basil bring a cool balance. It's a flavor explosion that's perfect for a quick and satisfying weeknight meal!

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Ingredients

1 Lb. Extra Large Shrimp (16-20 is the size). Peeled & Deveined, tail on.
2 tbsp Olive Oil
1 tsp Red Pepper Flakes
1 tsp Salt
1 Pinch Aleppo Pepper Flakes
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 Basil Fresh and slice thin

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Instructions

Gather all ingredients and have ready.
In a bowl, combine red pepper flakes, salt, and Aleppo pepper flakes. Drizzle with olive oil and toss to create a spiced oil mixture. Add the shrimp and toss thoroughly to coat them. Let the shrimp marinate for 10-15 minutes for deeper flavor, or skip this step and cook them right away.
Heat a large skillet over high heat until very hot. Add the shrimp in a single layer and cook undisturbed for about 2 minutes until the bottoms are nicely browned. Flip the shrimp and cook for another minute or so on the other side. Transfer the cooked shrimp to a bowl.
Reduce the heat to medium and add a pinch of salt to the same skillet. Add the onions and cook, stirring occasionally, for 2-4 minutes until softened and slightly golden.
Stir in the garlic and oregano, cooking for 15-30 seconds to release their fragrance. Pour in the white wine and bring it to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the crushed tomatoes and reduce the heat to medium-low. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors come together.
Return the cooked shrimp and any juices from the bowl back to the skillet with the tomato sauce. Gently heat everything through for 2-4 minutes until the shrimp are warmed through.
Turn off the heat. Stir in the chopped parsley and basil for freshness. Season the sauce with additional salt, red pepper flakes, and Aleppo pepper flakes to your taste preference.

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