Hey foodies! Today I’m super excited to share everything you need to know about one of my absolute favorite spicy seafood dishes – Shrimp Fra Diavolo. This mouthwatering Italian-American creation combines succulent shrimp with a devilishly spicy tomato sauce that’ll have you reaching for your water glass (in the best way possible!).
What Exactly is Shrimp Fra Diavolo?
Fra Diavolo (pronounced fra-dia-voh-loh) literally means “Brother Devil” in Italian – and trust me, this dish lives up to its fiery name! It’s basically tender shrimp swimming in a spicy tomato-based sauce that gets its kick from red pepper flakes and garlic. While it might sound scary-hot, we can totally adjust the heat level to make it as mild or wild as you like!
A Quick History Lesson
Here’s something interesting – while many folks think this dish came straight from Italy, it’s actually an Italian-American creation! Most food historians believe it was born in either
- New York City’s Italian-American communities
- The vibrant food scene of New Orleans (where Cajun meets Italian)
- Naples, Italy (though this is debated)
The Essential Ingredients
To make an authentic Shrimp Fra Diavolo, you’ll need:
For the Shrimp:
- Large shrimp (peeled and deveined)
- Kosher salt
- Olive oil
- Fresh garlic
- Red pepper flakes
For the Sauce
- Fire-roasted tomatoes
- White wine
- Fresh parsley
- Dried oregano
- Tomato paste
- Yellow onion
Making The Perfect Fra Diavolo Sauce
Let me share my tried-and-true method for making this killer sauce
- Start by sautéing onions and garlic in olive oil until golden
- Add white wine and let it reduce by half
- Mix in fire-roasted tomatoes and tomato paste
- Season with oregano, salt, and those all-important red pepper flakes
- Let it simmer until it thickens up nicely
Pro Tips from My Kitchen to Yours
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Don’t Overcook the Shrimp! Seriously, this is super important. We’re talking like 2-3 minutes total cooking time. Nobody wants rubbery shrimp!
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Wine Choice Matters: Go for a dry white wine like Pinot Grigio or Sauvignon Blanc. And yes, you gotta use real wine – it makes a difference!
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Heat Level Control: Start with less red pepper flakes – you can always add more, but you can’t take it away!
Serving Suggestions
This dish is crazy versatile! Here’s how I love serving it:
- Over linguine or spaghetti (classic choice)
- With crusty Italian bread for sauce-soaking
- Alongside a cool cucumber salad to balance the heat
- Over rice or orzo for something different
Making It Ahead & Storage
Y’all often ask me about prep-ahead options, so here’s the deal:
- Sauce: Can be made 2-3 days ahead and stored in the fridge
- Shrimp: Cook these just before serving
- Leftovers: Will keep for up to 3 days in the fridge (but honestly, they rarely last that long in my house!)
Health Benefits
Good news! This dish isn’t just tasty – it’s actually pretty healthy too:
- Shrimp is high in protein and low in calories
- Tomatoes are packed with antioxidants
- Olive oil provides healthy fats
- Garlic and spices have anti-inflammatory properties
Common Questions I Get Asked
Q: Can I use frozen shrimp?
A: Absolutely! Just thaw them completely first.
Q: Is this dish gluten-free?
A: The sauce typically is, but check your specific ingredients to be sure.
Q: Can I make it vegetarian?
A: You bet! Try using mushrooms or eggplant instead of shrimp.
My Final Thoughts
Listen, I’ve made this dish like a gazillion times, and it never gets old. It’s one of those recipes that looks fancy but is actually super easy to pull off. Perfect for date night, entertaining, or just when you’re craving something with a kick!
Remember, cooking should be fun, so don’t stress too much about getting everything perfect. Start with less heat, taste as you go, and adjust to your liking. Before you know it, you’ll be making Shrimp Fra Diavolo like a pro!
How to Make Shrimp Fra Diavolo
The ingredients in this Seafood Fra Diavolo are simple and straightforward.
And don’t be worried about the anchovies and peperoncini, they add depth to the overall taste that really sets this dish apart.
BUILDING THE FLAVOR PROFILE
Be sure to get shrimp with the shells and tails still attached. Sauteeing the shrimp shells in olive oil infuses that wonderful shrimp taste into the sauce.
Drain your tomatoes through a colander into a bowl, crushing the tomatoes with your hands to release their juices. The liquid from the can and the tomatoes go into the shrimp stock and wine sauce. Strain the sauce into a bowl and set aside.
EXPERT TIP: Adding white wine will continue to deepen the flavor of the sauce. Go with a nice dry white, such as Sauvignon Blanc or Chardonnay. Be sure to stand back when pouring in the wine, as there is a chance it could flame. Cook until the wine is reduced, about 5 minutes.