Shrimp fra diavolo is an impressive Italian-style meal with a kick! Tender shrimp swim in a garlicky, spicy tomato sauce.
- 1 pound large shrimp, deveined (peeled or unpeeled)
- 2 tablespoons butter
- 1 1/4 teaspoon kosher salt, divided
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 cup minced white onion
- 1/4 cup white wine (or broth of any type)
- 14-ounce can crushed fire roasted tomatoes or San Marzano tomatoes*
- 1 teaspoon chopped or crushed Calabrian peppers** or 1/2 to 1 teaspoon red pepper flakes for medium spicy, plus more to taste as desired
- 2 teaspoons dried oregano
Optional for serving: 8 ounces pasta (like spaghetti, linguine or Easy Angel Hair Pasta) or crusty bread
- Pat the shrimp dry with a paper towel. Prepare the garlic and white onion as noted above.
- In a large skillet, heat the butter on medium high heat. Add the shrimp and 1/4 teaspoon kosher salt and cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook fully later). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.
- Reduce heat to medium and add the olive oil, minced garlic and minced onion. Cook until the garlic is starting to become golden, 1 to 2 minutes. Add the wine to deglaze the pan, scraping until the pan is smooth. Once the wine is nearly evaporated, add the tomatoes, Calabrian peppers or red pepper flakes, oregano and 1 teaspoon kosher salt. Bring to a simmer. Taste, and if it’s not spicy enough, add more peppers to taste. Simmer partially covered, for 7 to 10 minutes until the flavor is smooth and rich (or up to 15 minutes if the tomatoes are not fire roasted).
- Stir in the shrimp and cook for about 1 minute before serving. Serve with crusty bread or over pasta.
*Fire roasted tomatoes taste sweet and subtly smoky right out of the can; they’re widely available in most grocery stores. If you can’t find them, use San Marzano tomatoes or substitute best quality crushed tomatoes and simmer at least 15 minutes. Taste and add about 1/2 teaspoon smoked paprika and 1/2 teaspoon sugar to round out the flavors.
**Chopped or crushed Calabrian peppers are available in many grocery stores near the olives and pickles, or you can find them online. We used these chopped Calabrian peppers. The flavor is fruity and subtly spicy, and it’s absolutely worth finding! If not, use red pepper flakes. 1 teaspoon Calabrian chilis makes a medium spicy dish. Customize the heat level to your tastes!
- Category: Main dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Keywords: Shrimp fra diavolo