Shrimp Fra Diavolo Recipe

If you’re searching for a showstopping dinner with practically no fuss, this Shrimp Fra Diavolo recipe is definitely the answer. It’s the kind of meal that sounds fancy and tastes incredibly bold, yet comes together quickly enough to make it a weeknight staple. You’ll get plump shrimp gently seared, then simmered in a garlicky, spicy tomato sauce that coats every bite in luscious flavor. Paired with pasta or just a chunk of crusty bread, it’s the perfect balance of easy preparation and restaurant-level deliciousness.

Ingredients You’ll Need

The beauty of Shrimp Fra Diavolo is its simplicity. Here’s what you’ll need, plus why each ingredient matters:

• Shrimp: Large shrimp are best for juiciness—fresh or frozen work equally well, just ensure they’re thawed and patted dry to get a nice sear.
• Olive Oil: Adds depth when sautéing the shrimp and forms a luscious base for the sauce.
• Yellow Onion: Softened for sweetness, balancing the sauce’s acidity.
• Butter: Makes the sauce rich and silky.
• Garlic: Freshly minced is key—it brings a punch of sharpness that pairs enormously well with tomatoes and shrimp.
• Dry White Wine: Deglazes the pan, lifting every bit of flavor from sautéed onions and garlic. Pinot Grigio or Sauvignon Blanc are great, but chicken broth works beautifully if you don’t use wine.
• Chicken Broth: Adds body and a savory undertone to the sauce.
• Tomato Paste: Builds concentrated flavor and thickens the sauce.
• Fire Roasted Tomatoes (undrained): Brings a smoky, slightly sweet tomato punch that makes this sauce sing.
• Soy Sauce: Delivers umami complexity. You can’t taste it directly, but it transforms the flavor.
• Hot Sauce: Intensifies the bold, spicy personality of Fra Diavolo. Adjust the amount to control the heat.
• Dried Oregano & Basil: Classic Italian seasonings that add depth and aroma.
• Mustard Powder: Another flavor enhancer you don’t want to skip.
• Red Pepper Flakes: The backbone of the signature spicy Fra Diavolo sauce—use as much or as little as you love.
• Black Pepper: For overall balance and a little bite.
• Optional: Fresh parsley and freshly grated Parmesan to top everything off.

Note: No added salt is needed, as shrimp is usually brined and soy sauce adds enough seasoning.

Variations

Feel free to get creative or tailor this recipe to your kitchen:

• Protein Swap: Try scallops or cubes of firm white fish for another take on seafood Fra Diavolo.
• Vegetarian Version: Replace shrimp with sautéed mushrooms, zucchini, or roasted chickpeas. Use vegetable broth in the sauce.
• Heat Level: Dial up the hot sauce and red pepper flakes for a fiery kick, or reduce them for a gentler spice.
• No Wine/Alcohol-Free: Use extra chicken broth to deglaze instead of wine.
• Pasta Choices: Linguine is classic, but spaghetti, penne, or even orzo all soak up the sauce beautifully.
• Cheesy Finish: Top with mozzarella before broiling for a quick, bubbly gratin.

How to Make Shrimp Fra Diavolo

Step 1: Prep the Shrimp

Start by making sure your shrimp are fully thawed, shelled, deveined, and dry. Dry shrimp sears up beautifully and won’t steam in the pan.

Step 2: Sear the Shrimp

Heat olive oil in a large skillet over medium-high. Add shrimp in a single layer—listen for that sizzle! Cook for just about one minute plus a bit more per side (shrimp cook fast!), then immediately transfer to a clean plate. Aim for just barely cooked through; they’ll finish cooking in the sauce.

Step 3: Build the Base

In the same skillet, toss in your butter and diced onions. Keep the heat at medium and cook for about 10 minutes, stirring now and then. The onions should get soft and slightly caramelized for maximum sweetness.

Step 4: Layer the Flavors

Add minced garlic and pour in the dry white wine (or broth). Bring to a simmer and reduce by half—this concentrates loads of flavor. Stir in chicken broth, tomato paste, fire roasted tomatoes, soy sauce, hot sauce, and all the seasoning. Once it comes to a boil, reduce to a simmer and let the magic happen for 10-15 minutes as the sauce thickens and flavors intensify.

Step 5: Finish and Serve

Return the shrimp and any juices to the sauce, cover partway, and let them heat through for about 45 seconds—just enough to marry with the sauce. Sprinkle with fresh parsley and dig in!

How to Serve

Shrimp Fra Diavolo is surprisingly versatile:

• Over Pasta: Linguine is the classic, but any noodle works—get ready for that tangle of saucy, spicy goodness.
• With Crusty Bread: Use a good Italian loaf or baguette to mop up every drop of sauce. Don’t skip the bread!
• As an Appetizer: Serve in shallow bowls with bread for dipping—a fantastic way to start a dinner party.
• Alongside Roasted Veggies: Oven-roasted asparagus, broccoli, or even a side salad balances the intense sauce.

Sprinkle with parsley and finish with a shower of grated parmesan for true decadence.

Make Ahead and Storage

Storing Leftovers

Pop cooled leftovers into an airtight container and refrigerate up to 3 days. The flavors deepen overnight!

Freezing

Shrimp Fra Diavolo freezes well. Cool completely and freeze in a tightly sealed container for up to 3 months.

Reheating

Thaw overnight if frozen. Reheat gently in a skillet over medium, stirring often. Shrimp heats up quickly—avoid boiling to prevent toughness. If possible, use a makeshift double boiler for gentle, even heating.

Note: Shrimp can get rubbery if overheated, so just warm through until just hot.

FAQs

Final Thoughts

If you’ve never made Shrimp Fra Diavolo at home, you’re in for a treat. Not only does it promise deep, spicy-sweet tomato flavor and perfectly juicy shrimp, but it also fits seamlessly into busy schedules thanks to its straightforward steps and speedy cook time. Don’t hesitate to personalize it—more heat, less heat, extra veggies, or your favorite pasta. Most importantly, have fun making it and savor every mouthful. Give this recipe a go and let it become a new favorite for effortless, flavor-packed dinners!

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