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shrimp fra diavolo

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Fra Diavolo is a spicy tomato-based Italian sauce used most often for pasta and seafood. 'Fra Diavolo' is Italian for "devil monk", indicating the spicy tone of the sauce. Here the Fra Diavolo base adds a slight kick to fresh shrimp, creating a delicious dish with a hint of heat. It's a fairly complete main dish as written. But for more of a complete meal you can serve it over some cooked pasta if you wish, such as spaghetti, capellini, vermicelli or linguine. And don't forget to serve it with a fresh baked baguette to soak up the sauce! It's 209.3 calories per serving (without noodles).

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Saute

Ingredients For shrimp fra diavolo

  • 1 lb
    large shrimp, peeled and de-veined
  • 1 tsp
    lemon juice, fresh-squeezed
  • 1 tsp
    salt
  • 1 1/2 tsp
    crushed red pepper flakes
  • 4 Tbsp
    olive oil, divided
  • 1 md
    onion, sliced
  • 1 (14.5oz) can
    diced tomatoes (do not drain)
  • 1 cup
    dry white wine
  • 3 clove
    garlic, minced
  • 1 tsp
    dried oregano leaves
  • 3 Tbsp
    fresh flat-leaf italian parsley, chopped
  • 3 Tbsp
    fresh basil leaves, chopped
  • 1 md
    lemon, cut into 4 wedges (optional garnish)

How To Make shrimp fra diavolo

  • 1
    Toss the shrimp in a medium bowl with lemon juice, salt and red pepper flakes.
  • 2
    Heat 3 tablespoons olive oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté for about a minute. Toss shrimp, and continue cooking until just cooked through, about 1 to 2 minutes more. Transfer the shrimp to a large plate; set aside.
  • 3
    Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes.
  • 4
    Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
  • 5
    Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with additional salt if desired. Garnish each serving with a lemon wedge, and serve immediately.
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