Description
Bring on the heat with this fiery Shrimp Fra Diavolo! It’s an Italian classic that’s quick and easy to make!
Ingredients
Scale
- 1 pound jumbo shrimp
- 1 teaspoon kosher salt
- 1/2–1 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- 1 medium onion, halved and sliced
- 4 garlic cloves, minced
- 3/4 cup dry white wine
- 1 14.5 ounce can diced tomatoes
- 1 cup fresh chopped tomatoes or halved grape tomatoes
- 1/2 teaspoon dried oregano
- 1/8 cup parmesan + more for garnish
- 3 tablespoons Italian parsley, chopped + more for garnish
- 3 tablespoons basil, chopped + more for garnish
- 1 pound gluten-free or regular pasta (spaghetti or linguine work well)
- 2 tablespoons butter
Instructions
- Rinse, peel, devein and dry the shrimp. Set in a medium bowl. Toss with salt and crushed red pepper flakes.
- Add 2 tablespoon olive oil to a large skillet and cook shrimp on medium-high heat until pink. About 2 minutes per side. Remove to a bowl and set aside.
- Add 1 tablespoon olive oil to the skillet then add onion and cook over medium-high heat for 4 minutes or until softened.
- Stir in garlic and cook until fragrant. About 1 minute.
- Deglaze skillet with white wine and cook for 3 minutes.
- Stir in tomatoes, oregano, parsley, and basil. Simmer for 15 minutes. Stirring occasionally.
- Meanwhile, cook pasta per package instructions. Drain and toss with butter.
- Stir parmesan into tomato sauce then gently stir in shrimp along with any accumulated juices. Cook 2 minutes.
- Serve over hot pasta and garnish with chopped parsley, basil, and more parmesan.
Notes
- This sauce is super flexible. Use fresh tomatoes, canned tomatoes, or any combination.
- Kick up the heat or cool it down by adjusting the amount of crushed red pepper flakes.