One-Pan Seafood Delight: Classic Italian Shrimp Fra Diavolo

The Shrimp Fra Diavolo recipe is made in one skillet with hot red pepper flakes to make it spicy.

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One-Pan Seafood Delight: Classic Italian Shrimp Fra Diavolo

Shrimp fra diavolo is a spicy, delicious one-pan Italian dish with succulent shrimp cooked in a robust, flavorful tomato sauce made with garlic, white wine, and fresh parsley. You can serve it with your favorite crusty bread, pasta, or rice. We've even served it with polenta.

Prep Time5

Cook Time15

Total Time20

Course: Main seafood

Cuisine: Italian

Servings: servings

Calories: 194kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 pound large shrimp peeled and deveined, tails attached
Kosher salt
2 teaspoons crushed red pepper flakes more to your liking
Extra virgin olive oil
1 medium yellow onion chopped
5 garlic cloves minced
1 cup dry white wine
1 15- ounce can diced fire-roasted tomatoes or plain fire-roasted tomatoes
¼ cup tomato paste
Black pepper
2 teaspoons dried oregano
½ cup chopped fresh parsley

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Instructions

Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat.
Transfer the shrimp and its juices to a plate. It's OK if the shrimp is still grey in some parts; it will finish cooking in the sauce.
In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium, then add the onions and garlic.
Cook for 5 minutes over medium heat, regularly tossing until the onions have softened and turned a light golden brown.
Add the white wine and cook until reduced by half.
Stir in the diced tomatoes and tomato paste—season with kosher salt, black pepper, oregano, and the remaining red pepper flakes.
Bring to a boil, then lower the heat to medium-low and allow the sauce to simmer for 10 minutes or until the sauce thickens.
Return the shrimp to the skillet and nestle it into the sauce.
Cook for 1 more minute or until the shrimp is warmed and pink.
Finish with fresh chopped parsley. Serve immediately with your favorite crusty bread, pasta, rice, or polenta.

Notes

Make-ahead tips: You can make the tomato sauce a day or two in advance and store it in the fridge in a tight-lid container. When you're ready, warm up the sauce and cook the shrimp according to the recipe.

For a more spicy fra diavolo: If you need more heat to your fra diavolo sauce, you can add more red pepper flakes or chop up some fresh hot peppers and add them to the sauce (you can throw them in to sauté with the onions and garlic).

Leftovers and storage: For leftovers, store in an airtight container in the fridge for up to 2 days. Remove the shrimp from the sauce before heating it, then tuck it in just before eating.

Nutrition