Shrimp fra diavolo is a spicy, flavorful tomato sauce with white wine and herbs that's perfect served over pasta in this popular Chef John recipe.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
247 Calories
Recipe Instructions
Step 1
Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
Step 2
Heat a large skillet over high heat until very hot. Cook shrimp in a single layer in the hot skillet until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.
Step 3
Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.
Step 4
Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Step 5
Add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
Ingredients
1 cup white wine
1 teaspoon salt, or to taste
3 cloves garlic, minced
2 tablespoons olive oil, or more as needed
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon red pepper flakes, or to taste
1 pound extra large shrimp (16-20), peeled and deveined, tail left on
1 pinch Aleppo pepper flakes, or to taste
2 tablespoons thinly sliced fresh basil leaves
0.5 teaspoon dried oregano
0.5 yellow onion, sliced
1.5 cups canned crushed tomatoes (such as San Marzano)
