Shrimp Fra Diavolo
This Shrimp Fra Diavolo has perfectly cooked shrimp in a spicy, chunky tomato sauce! It's a great dinner idea to serve with pasta, or as an appetizer with crusty bread!
Servings: 4 people
Calories: 332kcal
Ingredients
Shrimp
- 1 lb. large uncooked shrimp see notes
- 2 tablespoons olive oil
Sauce
- 1 medium yellow onion
- 3 tablespoons butter
- 4 cloves garlic minced
- ¾ cup dry white wine see notes
- ½ cup chicken broth
- ¼ cup tomato paste
- 14.5 oz. can fire roasted tomatoes undrained
- 1 teaspoon soy sauce
- 2 teaspoons hot sauce
Seasonings
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon mustard powder
- 1 teaspoon red pepper flakes more or less to your liking
- ¼ teaspoon pepper
Instructions
- Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
- Add the onions and butter to the skillet over medium heat. Cook and reduce the onions for 10 minutes, this allows the onions to release some of their natural sugars which offsets the acidy of the tomatoes. Stir occasionally as they cook.
- Add the white wine and garlic. Bring to a gentle bubble and let it reduce by half, about 4-5 minutes. Add the chicken broth and tomato paste and stir to combine. Add the roasted tomatoes, soy sauce, hot sauce, and seasonings. Bring to a boil, then reduce to simmer.
- Let it simmer, thicken, and concentrate for 10-15 minutes, until desired thickness and flavor is obtained. Reduce heat to low.
- Add the shrimp back, along with any juices from the plate. Cover partially and let it heat through for 45 seconds or so. Garnish with parsley and serve with pasta, roasted vegetables, garlic bread with cheese, or crusty bread!
Notes
- Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
- If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins.
- Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking.
- Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe. Chicken Broth may be used if you don't cook with wine.
- Garlic: This is definitely a recipe where I would mince fresh garlic (instead of using jarred) for ultimate flavor.
- Homemade Roasted Tomatoes are great in this recipe, especially if they're garden fresh! Otherwise, I use Hunt's Fire Roasted Tomatoes.
- Soy Sauce adds umami to this dish and you can't taste it outright. Mustard powder acts as a flavor enhancer that you also can't detect.
- Hot Sauce: I use Frank's Hot Sauce in this recipe, it's not overpowering. If you like heat, consider adding up to 4 teaspoons instead of 2.
- Freshly Grated Parmesan makes a great topping at the end as well.
- Pasta: Up to 1/2 lb. pasta can be served with this sauce. I like to use linguine.
- 📘 Find this recipe on page 218 of my 2nd cookbook, Let’s Eat!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Cooked/leftover shrimp can be frozen and reheated for future meals, and this tomato-based sauce does reheat well.
- To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that.
- You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Nutrition
Calories: 332kcal | Carbohydrates: 14g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 709mg | Potassium: 589mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1086IU | Vitamin C: 10mg | Calcium: 144mg | Iron: 2mg