Seared to juicy perfection, succulent shrimp take center stage in a vibrant tomato sea. This isn’t your average tomato sauce, though. Infused with the warmth of red pepper flakes, it’s a fiery tango on your tongue, balanced by the gentle kiss of fresh herbs. Each bite is a revelation – a burst of sweet ripened tomatoes mingling with savory notes and a kiss of heat that builds slowly, then lingers delightfully. Shrimp Fra Diavolo is more than a dish; it’s an adventure for your taste buds, a journey through a landscape of complex flavors that will leave you wanting more. So, dive into this culinary masterpiece and prepare to be transported to a world of pure deliciousness.

Table of Contents

1. History of Shrimp Fra Diavolo
2. List of Ingredients
3. Images
4. Recipe
5. Substitutions

A masterpiece for your senses awaits: succulent shrimp, seared to juicy perfection, nestled in a vibrant sea of tomato sauce. This isn’t your average tomato sauce, though. Infused with the warmth of red pepper flakes, it promises a fiery tango on your tongue, soothed by the gentle kiss of fresh herbs. Imagine this symphony of flavors arriving on a warm plate, the shrimp nestled invitingly in a bed of glistening sauce. Atop it all, a sprinkle of fresh parsley adds a touch of emerald green, a visual promise of the freshness that awaits. Alongside, perhaps a crusty loaf of bread beckons, ready to mop up every last drop of the delectable sauce. This is Shrimp Fra Diavolo, an experience that goes beyond the plate.

Shrimp Fra Diavolo

No ratings yet

Course: Dinner, Main Course

Cuisine: Italian, Italian American

Keyword: Italian, Italian American, Shrimp

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 10

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!

Print Recipe

1x2x3x

Share on Facebook Pin Recipe

Cook ModePrevent your screen from going dark

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

Get ingredients with

Get Recipe Ingredients

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.

Nutrition

Serving: 12Oz | Calories: 115kcal | Carbohydrates: 10g | Protein: 8g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 57mg | Sodium: 810mg | Potassium: 498mg | Fiber: 2g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg

​

The Enigmatic Origins of Shrimp Fra Diavolo: A Spicy Tale

Shrimp Fra Diavolo, the vibrant and fiery dish we know today, boasts a history shrouded in a bit of mystery. While we can savor its delightful spiciness, its exact origins remain a topic of debate. Here’s a dive into the two main theories:

Theory 1: Southern Italian Roots

• This theory suggests the dish originated in southern Italy, possibly around Naples.
• The name “Fra Diavolo” translates to “Brother Devil,” potentially linking it to Michele Pezza, an 18th-century guerilla leader with that nickname.
• Southern Italian cuisine is known for its use of tomatoes, garlic, olive oil, and chilies – all key ingredients in Fra Diavolo sauce. This culinary alignment lends credence to the theory.
• However, there’s a lack of strong historical documentation to definitively connect the dish to a specific region or time period in southern Italy.

Theory 2: Italian-American Invention

• This theory is more widely accepted and places the birthplace of Shrimp Fra Diavolo in the vibrant Italian-American communities of New York City, likely in the early 20th century.
• Italian immigrants brought their culinary traditions, but adapted them to available ingredients and American palates. This could explain a spicier and more tomato-forward version of Fra Diavolo compared to a hypothetical southern Italian ancestor.
• Early mentions of the dish seem to point towards Italian-American restaurants, further supporting this theory.

The Spicy Truth

While the exact origin story remains unclear, here are some key takeaways:

• The ingredients in Shrimp Fra Diavolo align with southern Italian cuisine, suggesting a possible connection.
• The lack of historical evidence weakens the southern Italian origin theory.
• The dish’s popularity likely stems from its development and adaptation in Italian-American kitchens.

Evolution of a Dish

Regardless of its birthplace, Shrimp Fra Diavolo has likely undergone changes over time. Here are some possibilities:

• Southern Italian Predecessor: If it originated in southern Italy, the original dish might have been less spicy and focused on different ingredients.
• Italian-American Adaptation: In the US, Italian immigrants might have used readily available ingredients like bell peppers and increased the spice level to cater to American preferences.

Conclusion

Shrimp Fra Diavolo’s origins are a delicious mystery. While its historical details might be fuzzy, one thing is certain: it’s a delightful and enduring dish that brings a touch of fiery flavor to our tables.

List of Ingredients

• Shrimp: You’re using extra large shrimp (16-20 count), which is a good choice. Peeling and deveining ensures a more elegant eating experience. Leaving the tails on adds a nice presentation touch.

• Olive Oil: This is the base for sauteing the aromatics and shrimp. Two tablespoons should be sufficient, but you can add more as needed.

• Spices:

  • Red pepper flakes: These bring the heat! You can adjust the amount to your preference.
  • Salt: Essential for overall flavor.
  • Aleppo pepper flakes: A nice touch that adds a fruity and complex heat alongside the red pepper flakes.

• Aromatics:

  • Yellow onion: Adds depth and savory sweetness to the sauce.
  • Garlic: Another key flavor builder.

• Herbs & Acidity:

  • Dried oregano: An important herb in Italian cuisine, it complements the tomatoes and seafood.
  • White wine: Deglaces the pan after cooking the shrimp, adding acidity and complexity to the sauce.

• Tomatoes:

  • Crushed tomatoes: The base of the sauce, providing richness and tang. San Marzano tomatoes are a good quality choice known for their sweetness and flavor.

• Fresh Herbs:

  • Chopped fresh flat-leaf parsley: Adds a bright, herbaceous note to the finished dish.
  • Thinly sliced fresh basil: Another burst of freshness that complements the other flavors.
•  

Image Gallery

Substitutions.

Here are some acceptable substitutions you can make for the ingredients in your Shrimp Fra Diavolo recipe:

• Shrimp:
  • Large shrimp (21-25 count): If extra large aren’t available, large shrimp will work. You might need to adjust the cooking time slightly as they’ll cook faster.
  • Other Seafood (same amount): If you’re not a shrimp fan, consider scallops, calamari, mussels (debearded), clams, or even lobster (cut into bite-sized pieces). Cooking times might vary depending on the chosen seafood.
• Olive Oil:
  • Avocado Oil: A good substitute with a similar high smoke point.
• Spices:
  • Red pepper flakes: Adjust the amount based on your desired spice level. You can also use crushed Calabrian chilies for a smokier heat.
  • Dried thyme: A decent substitute for dried oregano.
• Aromatics:
  • Shallots: Can be used in place of yellow onion for a milder flavor.
• Herbs & Acidity:
  • Chicken broth: If you don’t have white wine, use chicken broth for a similar deglazing effect, The flavor profile will be slightly different.
  • Fresh parsley only: You can omit the basil if you don’t have it on hand.

Additional Tips:

• You can add a pinch of crushed red pepper flakes with the garlic to further infuse the sauce with heat.
• Chopped fresh tomatoes can be used instead of crushed tomatoes, but they’ll require simmering for a bit longer to break down and thicken the sauce.
• A pinch of red pepper flakes can be added to the finished dish for an extra kick.
• Leftover cooked pasta like linguine, spaghetti, or angel hair would all work well with this sauce.

Remember, these are just suggestions, and the beauty of cooking is experimentation! Feel free to adjust the ingredients and substitutions to suit your taste and preferences.

If you tried this recipe please share with us. Be as detailed as possible in your descriptions.