shrimp fra diavolo recipe
The Best shrimp fra diavolo recipe
The thing about shrimp fra diavolo is that it’s simple enough to make ahead if you’re short on time, but it also tastes even better the next day when the flavors have had a chance to meld together. My kids love it because it’s quick to eat, and the bright red sauce makes it look fun and exciting—like a little party in their mouths. Plus, it’s got all the nutrients you’d want in a meal: lean protein from the shrimp, healthy fats from the olive oil, and plenty of vitamins from the garlic and tomatoes. It’s not just a dish for holidays or fancy gatherings; it’s something you can pull out whenever you want something fresh, zesty, and full of personality. And honestly? It’s one of those recipes that feels like a little love note to your taste buds.
Shrimp Fra Diavolo
A bold and fiery Italian-American dish featuring succulent shrimp simmered in a spicy tomato sauce with garlic, chili peppers, and a touch of cream. Perfect for those who love a kick of heat!
🥘Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 cup (240ml) tomato sauce
- 2 cloves garlic, minced
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 cup (50g) grated Parmesan cheese
- Fresh basil leaves
- Extra virgin olive oil
- Red pepper flakes (optional)
👨🍳Directions
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1
In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside. -
2
In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant. Pour in tomato sauce, heavy cream, and broth. Stir well. -
3
Bring the mixture to a simmer, then reduce heat to low. Add oregano, black pepper, and salt. Simmer for 10 minutes, stirring occasionally. -
4
Strain the sauce through a fine-mesh sieve to remove any garlic skins or pulp. Return the sauce to the skillet and stir in Parmesan cheese until melted and smooth. -
5
Return the cooked shrimp to the skillet, spooning the sauce over them. Cook for another 2-3 minutes to warm through. Garnish with fresh basil leaves, drizzle with olive oil, and sprinkle with extra red pepper flakes if desired.
🔧Equipment
- Large skillet or saucepan
- Wooden spoon
- Fine-mesh strainer
- Mixing bowls
- Whisk
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
- For extra heat, add 1-2 chopped fresh chili peppers (like jalapeño or habanero) to the sauce.
- Substitute shrimp with scallops or mussels for a different seafood twist.
- Ensure shrimp are cooked thoroughly to avoid any risk of undercooking.
Watch Video Of How Shrimp Fra Diavolo Works
❓ Frequently Asked Questions About Shrimp Fra Diavolo
1. What is the origin of the shrimp fra diavolo recipe?
Shrimp fra diavolo, which translates to “shrimp devil,” is a classic Italian seafood dish originating from the southern regions of Italy, particularly Campania and Apulia. It’s traditionally associated with coastal towns and has been a staple in seafood restaurants for generations. The name reflects its fiery and bold flavor profile, often compared to a devilish, intense taste.
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2. What ingredients are essential for making authentic shrimp fra diavolo?
For an authentic version, you’ll need:
– Large, fresh shrimp (peeled and deveined, about 15-20 per pound)
– Garlic (about 4-5 cloves, minced)
– Cherry tomatoes (about 1 cup, halved)
– Red pepper flakes (to taste, for heat)
– Fresh basil leaves (about 10-12)
– Extra-virgin olive oil (about ½ cup)
– Lemon juice (about 2 tablespoons)
– Parmesan cheese (grated, for serving)
– Salt and black pepper to taste
– Optional: a splash of white wine (like Prosecco) or a pinch of sugar to balance acidity.
The key is using high-quality, fresh shrimp and balancing the heat with acidity and herbs.
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3. How do you prepare the shrimp before cooking?
To prepare the shrimp for fra diavolo:
1. Clean and de-vein: Rinse the shrimp under cold water, then pat dry. Use a butter knife to gently remove the vein (the dark line along the back) and discard it.
2. Peel and devein: Hold the shrimp firmly by the tail and snap it just below the head to remove the shell. Discard the shell and head.
3. Season: Lightly season the shrimp with salt and pepper. Pat them dry again to ensure they cook evenly.
4. Chill (optional): Some chefs recommend chilling the shrimp for 10–15 minutes before cooking to enhance the flavor and prevent them from turning pink.
Pro tip: If using frozen shrimp, thaw them in cold water (not at room temperature) to avoid rubbery texture.
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4. What’s the best way to cook the shrimp fra diavolo, and how long does it take?
The dish is typically cooked in a sauté pan with a mix of garlic, tomatoes, and herbs for a quick, flavorful result. Here’s how to do it:
1. Heat oil: In a large skillet, heat about ¼ cup of olive oil over medium-high heat.
2. Sauté aromatics: Add minced garlic and red pepper flakes, cooking until fragrant (about 30 seconds). Avoid burning the garlic.
3. Add tomatoes and shrimp: Toss in halved cherry tomatoes and shrimp, cooking for 2–3 minutes until the shrimp turn pink and the tomatoes soften.
4. Finish with herbs: Stir in fresh basil leaves and a squeeze of lemon juice. Cook for another 30 seconds until the basil wilts slightly.
5. Rest: Let the shrimp sit for 1–2 minutes before serving to allow the flavors to meld.
Total cooking time: 5–7 minutes (mostly active cooking).
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5. Can I make shrimp fra diavolo ahead of time, and how should I store it?
While fra diavolo is best enjoyed fresh, you can prepare the shrimp and most of the sauce components in advance:
– Make ahead: Cook the shrimp and assemble the base (garlic, tomatoes, basil) up to 1 day ahead. Store in an airtight container in the fridge.
– Reheat carefully: When ready to serve, quickly reheat the shrimp in a skillet with a splash of olive oil and lemon juice over medium heat for 1–2 minutes to maintain texture and flavor. Do not overcook.
– Storage tips:
– Keep shrimp separate from the sauce to prevent sogginess.
– If storing sauce alone, add a splash of water or broth to prevent it from thickening.
– Served fresh: The dish is best eaten immediately after reheating to avoid losing the vibrant flavors and texture of the shrimp.
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6. What wine pairs best with shrimp fra diavolo?
Fra diavolo’s bold, spicy, and slightly acidic profile pairs beautifully with:
– White wines: Crisp, citrusy whites like Vermentino, Fiano, or Pinot Grigio (Italian varieties) balance the heat and acidity.
– Light rosé: A dry, fruity rosé (e.g., Provence-style) complements the dish without overpowering it.
– Off-dry Riesling: If you prefer a sweeter touch, a slightly off-dry Riesling adds a nice contrast to the spice.
– Avoid: Heavy red wines or oaky whites, as they can clash with the dish’s intensity.
For a non-alcoholic option, try sparkling water infused with lemon or a light, citrusy sparkling wine alternative.
