Shrimp Fra Diavolo is a spicy Italian-American dish featuring shrimp in a fiery tomato-based sauce. Here’s a simple and easy recipe for Shrimp Fra Diavolo:
Ingredients:
- 1 pound (450g) large shrimp, peeled and deveined
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup dry white wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/4 cup fresh parsley, chopped
- 12 ounces (340g) linguine or spaghetti, cooked according to package instructions
Instructions:
- Season Shrimp:
- Season the shrimp with salt, black pepper, and red pepper flakes. Set aside.
- Prepare Sauce:
- In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Cook Shrimp:
- Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink. Remove shrimp from the skillet and set aside.
- Make Tomato Sauce:
- Pour the crushed tomatoes into the skillet. If using white wine, add it to the tomatoes. Stir in dried oregano, dried basil, dried thyme, and sugar. Allow the sauce to simmer for 15-20 minutes to develop flavors. Adjust seasoning to taste.
- Add Shrimp Back:
- Return the cooked shrimp to the skillet and simmer for an additional 5 minutes to heat through and absorb flavors.
- Cook Pasta:
- While the sauce is simmering, cook the linguine or spaghetti according to the package instructions. Drain.
- Combine and Serve:
- Toss the cooked pasta with the shrimp and Fra Diavolo sauce. Garnish with fresh parsley.
- Serve Hot:
- Serve the Shrimp Fra Diavolo hot, and if desired, sprinkle with additional red pepper flakes for extra heat.
- Enjoy:
- Enjoy your easy and flavorful Shrimp Fra Diavolo!
This dish is spicy and rich, with the shrimp adding a delicious seafood element to the robust tomato sauce. Adjust the level of spiciness to your liking, and feel free to serve it with a side of crusty bread for dipping.
