Shrimp Fra Diavolo
A vibrant, spicy Italian dish featuring succulent shrimp in a rich tomato sauce, perfect for a quick weeknight dinner or special occasion.
Equipment
- Large Skillet
- Measuring cups and spoons
Ingredients
- 1 lb large shrimp peeled and deveined, tails attached
- kosher salt to taste
- 2 teaspoons crushed red pepper flakes adjust for spice
- 5 tablespoons extra virgin olive oil divided
- 1 medium yellow onion chopped
- 5 cloves garlic minced
- 1 cup dry white wine
- 1 15-ounce can diced fire-roasted tomatoes
- 1/4 cup tomato paste
- black pepper to taste
- 2 teaspoons dried oregano
- 1/2 cup chopped fresh parsley
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Pat shrimp dry, season with kosher salt and half of the red pepper flakes. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add shrimp and sear for just under a minute on each side until pink. Remove shrimp and set aside.
- Add remaining olive oil to the skillet and heat until shimmering. Add chopped onions and minced garlic, cooking for about five minutes until softened.
- Pour in white wine and reduce by half to concentrate flavors. Stir in diced tomatoes and tomato paste, seasoning with salt, black pepper, oregano, and remaining red pepper flakes.
- Bring sauce to a gentle boil, then lower heat to a simmer for about ten minutes, stirring occasionally.
- Return shrimp to the skillet, cooking for an additional minute until shrimp are warmed through. Sprinkle with fresh parsley before serving.
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Notes
Store leftovers in airtight containers in the refrigerator for 1-2 days. Reheat gently on the stovetop.