Description
A spicy Italian shrimp dish cooked in a flavorful tomato sauce.
Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined, tails attached
- Kosher salt
- 21/2 teaspoons (10g) crushed red pepper flakes
- 2 tablespoons (30ml) extra virgin olive oil
- 1 medium yellow onion, chopped
- 5 garlic cloves, minced
- 1 cup (240ml) dry white wine
- 1 15-ounce (425g) can diced fire-roasted tomatoes
- 1/4 cup (60g) tomato paste
- Black pepper
- 21/2 teaspoons (2g) dried oregano
- 1/2 cup (15g) chopped fresh parsley
Instructions
- Cook the Shrimp: Start by tossing the shrimp into a hot pan and listen for that satisfying sizzle. You will know they are ready when they turn pink and opaque, about 1-2 minutes per side. Avoid leaving them too long on the heat to prevent a rubbery texture, which nobody wants!
- Make the Sauce: Next, pour in your fire-roasted tomatoes along with garlic and spices into the same pan. Give it a good stir and let the mixture simmer for a bit. You will start to smell the wonderful aroma of garlic and spices mingling. Remember, if it seems thin, let it bubble for a while longer to thicken up.
- Combine Everything: Add the cooked shrimp back into the sauce, mixing gently to coat each piece. The shrimp soak up those lovely flavors, and it all starts to smell amazing. Be careful not to over stir, or you could break them apart!
- Serve it Up: Finally, ladle the shrimp fra diavolo onto plates. You will see the vibrant colors of the sauce against the shrimp. If desired, serve with a gluten-free side dish or fresh herbs for an added touch. You may even sprinkle with a little cheese, but be cautious if spice is an issue for any guests!
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over medium heat on the stove, and remove from heat the moment the shrimp is warmed through.
- Expert Tips: Do not overcook the shrimp; they only need 1-2 minutes on heat for a tender result. For a richer taste, opt for fire-roasted tomatoes instead of regular diced ones. If your sauce appears too watery, a longer simmer will help it thicken nicely. For a milder flavor, consider cutting back on the red pepper flakes or pairing with a refreshing side like cucumber salad. If you are prepping ahead, make the sauce a day early, but hold off on adding the shrimp until you are ready to serve.
- Reheating Instructions: Reheat the dish over medium heat on the stove, ensuring the shrimp is warmed through without being overcooked.
- Serving Suggestions: Serve shrimp fra diavolo over linguine or spaghetti. Pair it with crusty bread to soak up the sauce, and accompany it with a fresh cucumber salad for a well-rounded meal.
- Recipe Variations: Substitute shrimp with lobster or crab for a different seafood experience. Add fresh chili peppers for extra heat. Mix in other seafood like scallops or fish to diversify the dish.
- Ingredient Notes: Choose large, fresh shrimp for the best texture and flavor. If using frozen shrimp, ensure they are fully thawed before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 194
- Sugar: 6.6g
- Sodium: 971.4mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 16.4g
- Fiber: 3.1g
- Protein: 18g
- Cholesterol: 142.9mg