Photo Credit: Elizabeth Newman
This dish is one of my favorite ways to cook fresh shrimp. “Fra Diavolo” translates to “devil’s brother” in Italian, because this recipe has got quite a fiery kick from red pepper flakes. What I love, though, is that it’s not just spicy – it has tons of bright, fresh flavor from the herbs and tomatoes. It’s delicious, quick to cook, and quite healthy. What’s not to love?
You can serve this as-is, but I love it with pasta (it’s fabulous with calamarata, or even angel hair or spaghettini), rice, risotto, or even just crusty bread – anything to help soak up that delicious pan-sauce.
Shrimp Fra Diavolo
- 1 pound large shrimp , peeled, deveined
- 1 teaspoon salt ,plus additional as needed
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons olive oil ,plus 1 to 2 tablespoons
- 1 medium onion , sliced
- 1 14 1/2-ounce can diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves chopped
- 1/4 teaspoon dried oregano leaves , such as Tutto Calabria
- 3 tablespoon chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
- Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
- Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
- 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 more salt, to taste, and serve.