“Shrimp Fra Diavolo: Spicy Italian Shrimp in Rich Tomato Sauce”
Shrimp Fra Diavolo is a classic Italian seafood dish known for its vibrant, spicy tomato sauce that perfectly complements the sweetness of fresh shrimp. This dish features a balanced heat from crushed red pepper and fresh long hot peppers, enriched by the depth of flavor from simmered San Marzano tomatoes and shrimp shells. The result is a rich, aromatic sauce with a slightly smoky, seafood-infused undertone that’s both comforting and indulgent.
The shrimp are seared to perfection, lightly coated in seasoned flour to create a delicate crust that locks in their natural juices. Aromatics like garlic, onion, and fresh herbs such as oregano and parsley bring brightness to the dish, while a splash of white wine adds complexity and depth. Whether served over pasta, creamy polenta, or with crusty bread, this Shrimp Fra Diavolo delivers restaurant-quality flavor right at home.
“Shrimp Fra Diavolo: Spicy Italian Shrimp in Rich Tomato Sauce”
Course: MainCuisine: ItalianDifficulty: Medium4
servings15
minutes40
minutes350
kcalIngredients
1½ pounds extra-large shrimp (15 per pound), shells on
2 tablespoons all-purpose flour
Salt and pepper, to taste
Pinch of cayenne pepper
1 medium onion, chopped
6 garlic cloves (2 smashed, 4 minced)
1 small long hot pepper, sliced lengthwise
Red pepper flakes, to taste
2–3 tablespoons olive oil
¾ cup white wine
1 28-ounce can San Marzano tomatoes
1 teaspoon dry oregano
Fresh parsley, chopped (for garnish)
Fresh oregano, leaves removed from stems
Directions
- Prep the Shrimp
Start with 1½ pounds of extra-large shrimp (about 15 per pound) with the shells on. Using a paring knife, run along the back to loosen the shell, then gently pinch and pull the shrimp out while keeping the shells intact. Pat the shrimp dry with paper towels, then season with salt, pepper, and a light coating of flour mixed with a pinch of cayenne. Toss well so each shrimp is evenly coated and set aside. - Prepare Aromatics
Peel and finely chop one medium onion. Smash two cloves of garlic and set aside; mince the remaining four cloves. Slice a small long hot pepper lengthwise after removing the stem. - Sear the Shrimp
Heat a 12-inch skillet over medium heat with olive oil. Add the smashed garlic cloves to flavor the oil. Arrange the shrimp in a single layer and sear for about one minute per side, creating a light crust. Remove the shrimp and set aside to finish cooking in the sauce. - Sauté Vegetables and Peppers
In the same skillet, add the chopped onion and long hot pepper. Sprinkle with red pepper flakes and salt, then sauté for approximately five minutes until tender. - Add Garlic and Deglaze
Add the minced garlic to the skillet and sauté for 30 seconds to one minute until fragrant. Pour in ¾ cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. - Build the Sauce
Add one 28-ounce can of San Marzano tomatoes to the skillet. Crush the tomatoes by hand for a rustic texture or blend for a smooth consistency. Season with 1 teaspoon of dry oregano, salt, and pepper. Add the reserved shrimp shells for extra depth. Reduce heat to medium-low and simmer uncovered for 20–25 minutes to develop flavor. - Prepare Fresh Herbs
While the sauce simmers, remove leaves from fresh oregano stems and chop parsley. - Finish the Sauce
Once the sauce has developed, remove and discard the shrimp shells. Adjust seasoning if needed. - Cook the Shrimp in Sauce
Return the seared shrimp to the sauce and cook over low heat until fully warmed through and tender. - Serve
Serve the Shrimp Fra Diavolo over your choice of fresh pasta, creamy polenta, or alongside crusty Italian bread. Garnish with fresh parsley and enjoy!
Recipe Video
Notes
- For extra depth of flavor, keep the shrimp shells intact while cooking the sauce—they act like a natural seafood stock.
