Description
Chef John's Shrimp Fra Diavolo is a spicy Italian-inspired dish featuring succulent shrimp cooked in a rich, flavorful sauce of crushed tomatoes, white wine, and aromatic herbs. This quick and vibrant recipe turns any pasta or rice into a memorable meal with a perfect balance of heat and fresh herbs.
Ingredients
Shrimp Mixture
- 1 pound extra large shrimp (16-20), peeled and deveined, tail left on
- 2 tablespoons olive oil, or more as needed
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1 pinch Aleppo pepper flakes, or to taste
Sauce
- ½ yellow onion, sliced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 1 cup white wine
- 1 ½ cups canned crushed tomatoes (such as San Marzano)
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons thinly sliced fresh basil leaves
Instructions
- Prepare shrimp: Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
- Cook shrimp: Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.
- Sauté onions: Using the same skillet, heat over medium heat. Cook and stir sliced onion with a pinch of salt until slightly golden and translucent, 2 to 4 minutes.
- Add garlic and oregano: Stir in minced garlic and dried oregano; cook and stir until fragrant, 15 to 30 seconds.
- Deglaze with wine: Pour white wine into the skillet with onions and garlic; bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon.
- Add tomatoes and simmer: Stir in crushed tomatoes and lower heat to medium-low. Cook and stir until the sauce thickens and flavors meld, about 10 to 15 minutes.
- Return shrimp: Add shrimp back to the skillet with any accumulated juices. Cook until shrimp are reheated throughout, 2 to 4 minutes.
- Finish with herbs and seasoning: Stir in chopped parsley and basil. Adjust seasoning with salt, red pepper flakes, and Aleppo pepper flakes to taste before serving.
Notes
- Leaving the shrimp tails on adds extra flavor, but you can remove them if preferred for easier eating.
- You can substitute 2 teaspoons chopped fresh oregano for the dried oregano to enhance freshness.
- This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the flavorful sauce.
- Adjust the amount of red pepper flakes and Aleppo pepper flakes to control the heat level.
