shrimp fra diavolo

A simple spicy shrimp pasta that&#x27;s perfect for the summertime! Similar to the shrimp fra Diavolo you get at Italian restaurants, this recipe is made with lots of garlic and cherry tomatoes bursting with summer goodness. A simple pasta dinner that&#x27;s sure to please everyone!

Spicy Shrimp Pasta with Tomatoes and Garlic

raw shrimp, peeled and deveined (with peels reserved)

water

parsley,

peppercorns

garlic

olive oil

½ cups grape or cherry tomatoes, halved

san Marzano style diced tomatoes

red pepper flakes

butter

linguine, capellini, or spaghetti

cheese,

SHRIMP STOCK: Combine the shrimp peels, water, parsley,...

SHRIMP STOCK: Combine the shrimp peels, water, parsley, peppercorns, and 6 whole cloves of garlic, a big pinch of salt in a stockpot. Allow the stock to come to a boil, then lower the heat and let simmer for 10 minutes. Strain the stock through a strainer, reserve 1 cup of the stock.

PASTA: Bring a large pot of water to...

PASTA: Bring a large pot of water to a boil, salt the water, and cook the pasta minus 1-2 minutes from the package directions, drain and set aside.

SIMMER: In a saute pan, heat the olive...

SIMMER: In a saute pan, heat the olive oil over medium-high heat. Slice the remaining 4 cloves of garlic into slices. Add the garlic along with the red pepper flakes to the oil and allow the garlic to sizzle for about 1 minute. Add ¾ cup of shrimp stock and bring to a simmer before adding in all the tomatoes. Stir to combine and when the tomatoes start to simmer, season with salt and black pepper. Cover, lower the heat to low and cook for 10 minutes. Remove the lid, raise the heat back to medium, and continue to cook for 5 minutes until the sauce thickens.

FINISH: Add the shrimp and let the shrimp...

FINISH: Add the shrimp and let the shrimp cook for 2 minutes, then add the butter and stir it in so that it just melts into the sauce. Continue to cook until the shrimp is almost done, about another 30-60 seconds. Check for seasonings, season with additional salt, pepper, and red pepper flakes if desired. Add the prepared pasta and toss. If the sauce is too thick, you can add a little bit of the remaining shrimp stock to thin. Sprinkle with chopped parsley and parmesan cheese before serving.

This Shrimp Fra Diavolo has perfectly cooked shrimp in a spicy, chunky tomato sauce! It's a great dinner idea to serve with pasta, or as an appetizer with crusty bread!

Shrimp Fra Diavolo

shrimp (see notes)

onion

garlic (minced)

dry white wine (see notes)

chicken broth

tomato paste

tomatoes (undrained)

soy sauce

hot sauce

oregano

basil

mustard powder

red pepper flakes (more or less to your liking)

pepper

Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.

Add the onions and butter to the skillet over medium heat. Cook and reduce the onions for 10 minutes, this allows the onions to release some of their natural sugars which offsets the acidy of the tomatoes. Stir occasionally as they cook.

Add the white wine and garlic. Bring to a gentle bubble and let it reduce by half, about 4-5 minutes. Add the chicken broth and tomato paste and stir to combine. Add the roasted tomatoes, soy sauce, hot sauce, and seasonings. Bring to a boil, then reduce to simmer.

Let it simmer, thicken, and concentrate for 10-15 minutes, until desired thickness and flavor is obtained. Reduce heat to low.

Add the shrimp back, along with any juices from the plate. Cover partially and let it heat through for 45 seconds or so. Garnish with parsley and serve with pasta, roasted vegetables, garlic bread with cheese, or crusty bread!

By far the best recipe of this I’ve ever had! 

Steph,
This was absoluteyly AMAZING!! I just finished cooking this and I (we) could have licked the plate!! Didn't have soy so I substituted worcestershire. Cant wait to make this again.....Next up is your clam chowder and minestone, can't wait...keepa ya posted om both, but I have NO DOUBT, they will both be GREAT!!

Just cook this dinner for my wife and me. Substituted more olive oil for butter since I don’t eat dairy. Served it over whole wheat pasta. It was amazing. Thanks for sharing your recipe.

First time making this recipe. Put the shrimp fra Diavolo over toasted French bread. veggies one the side Thank you♥️

https://mediavine-res.cloudinary.com/video/upload/t_original/v1660233534/idtvnqvplm2re8mjxkph.mp4

This Shrimp Fra Diavolo has perfectly cooked shrimp in a spicy, chunky tomato sauce! It's a great meal to serve with pasta, or as an appetizer with crusty bread!

Shrimp and Linguine Fra Diavolo combines succulent shrimp with al dente pasta tossed in a garlicky, spicy tomato sauce.

Shrimp and Linguine Fra Diavolo

(680 grams) extra large shrimp (U26 or larger)

paprika

(60 grams) olive oil

Diamond Crystal Kosher salt

hot red pepper flakes

baking soda

(454 grams) linguine

(60 grams) extra virgin olive oil

anchovy

garlic (sliced)

hot red pepper flakes (or to taste)

(120 grams) dry white wine

plum tomatoes

(45 grams) brandy (optional)

Italian parsley

salt and pepper (to taste)

Place the shrimp, baking soda, salt, crushed red pepper flakes, paprika, and 2 tablespoons of olive oil into a large bowl and mix well to coat.  Set aside for at least 10 minutes before sauteeing.

Heat a large pan to medium-high heat with the remaining olive oil.  Once shimmering add the shrimp (work in batches if necessary to not overcrowd) and cook for 60-90 seconds per side or until almost cooked.  Place the seared shrimp on a plate and tent with foil.

For the shrimp

Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.

Using the same pan as the shrimp, heat it to medium and add a 1/4 cup of olive oil along with the garlic and anchovies.  Mash the anchovies with a spoon to help them dissolve.  Once the garlic is golden (about 2-3 minutes) add the crushed red pepper flakes and cook for another 30 seconds.

Add the white wine and turn the heat to high.  With a wooden spoon, scrape the bottom of the pan to dislodge any browned bits.  One the wine reduces by half add the crushed plum tomatoes and bring to a simmer.  Once simmering, turn the heat down to medium-low.  Add the oregano and season with a touch of salt and peppper to taste if needed.

Boil the pasta and cook it to 1 minute less than al dente, making sure to reserve the pasta water.  A few minutes before tha pasta is done, add the brandy.

Next add the pasta and shrimp to the pan and toss or mix to coat.

If the pasta is too dry, add more of the reserved pasta water.  Once the pasta is al dente, remove the pan from the heat and taste the sauce.  Season with salt and pepper if required, add the parsley, then serve immediately. Enjoy!

Finishing the dish

This sauce was delicious!! Followed it exactly and will definitely make this recipe again. Thank you ❤️

As always a top notch recipe! A taste masterpiece. Thanks for sharing!

I made a half recipe, which made one and three-quarters meals for me. I did not have anchovies, so I added extra salt. (I wonder if Asian fish sauce would have been a possible substitute. I do have that. Maybe next time.) In place of the dry white wine, which really wasn't worth opening a bottle just for a half recipes and, besides, I do not care for dry white wine so there is none in my house. So, in place of the dry white, I used a dry Italian vermouth, which I always have an open bottle in my house. Vermouth plays well with tomato sauces, in my opinion. I also added red bell pepper and onion because I had them and they needed using, so I thought this would be a good place for them. They worked with the dish, but I would call neither "essential."

The flavor was interesting. I took one bite and thought: "Where's the heat?" Then, about two or three seconds later, the "fra diavolo" kicked in and my mouth was on fire. The heat might have been delayed, but it was intense once it arrived.

One of my favorite meals to eat, always ! !
Love your take on it  with the addition of anchovies and brandy ..thanks, Jim !

Shrimp Fra Diavolo is one of my favorite Italian-American dishes and Jim's recipe is absolutely magnificent!  This recipe is hands down better than any other Shrimp Fra Diavolo I've eaten in a restaurant or prepared at home in the past!  I followed the recipe with only two minor changes:  I took the tail shells off the shrimp to make them a bit easier to eat (I dislike having to remove the tail shells when eating shrimp in a sauce) and I used lemon juice to finish the recipe since I had no brandy.   I was a little concerned that the dish would be under-seasoned since only oregano was used, but I need not have worried at all.  The sauce was perfectly seasoned, and I really appreciate Tara's suggestion that some basil could be added at the end of the recipe along with the parsley.  I'll try that variation the next time (and there WILL DEFINITELY be a next time) I make this!  I'm a relative newcomer to your site, but I've seen a number of your YouTube videos and I have enjoyed each one.  The only problem I have is deciding which recipe to make next--maybe the Italian hero, whose video I just watched.  Please keep up the good work!

Just made this for Mother's Day and the family agrees that it's terrific! I could've done a better job with the timing of the pasta vs the sauce but that's on me. This recipe really hit the spot. Highly recommended.

I made this the day after seeing it on Youtube.  This is truly a restaurant quality dish, no question.  And in the immortal words of my wife " It's my new favourite ". 

I made sure to hit Costco to purchase shrimp, as most of our chain grocery stores are just really expensive.

https://www.youtube.com/watch?v=oe3Oo2w9TlI

Today we're making the Italian-American classic Shrimp Fra Diavolo.  Spicy shrimp with linguine in the best garlicky red sauce.  What more could you want?  Enjoy!
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INGREDIENTS
FOR THE SHRIMP
1 1/2 pounds (680g) extra-large shrimp - U26 or larger
1 teaspoon paprika - *optional*, used just for color
1/4 cup (48g) olive oil - divided
1 teaspoon (6g) Diamond Crystal kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon (2g) baking soda
REMAINING INGREDIENTS
1 pound (454g) linguine
1/4 cup (48g) olive oil
3 anchovy fillets
8 cloves garlic - sliced
1 teaspoon crushed red pepper flakes - or to taste
1/2 cup (120g) dry white wine
1 28-ounce (793g) can plum tomatoes - hand crushed or blender pulsed
1/2 teaspoon dried oregano
3 tablespoons (35g) brandy *optional*
1/4 cup flat-leaf Italian parsley - minced
2 cups (480g) pasta water - will most likely not need all of it
salt and pepper - to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

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