Shrimp Fra Diavolo

The inspiration for this recipe came from the menu of a restaurant my PIC and I dined at about a month ago. The way they described it made it sound so luscious but at that time, neither of us wanted to be adventurous because we were starving and just didn’t want to take the risk of getting something we didn’t know much about, not liking it and then having to leave unsatisfied. It’s like that sometimes so on those occasions, we stick to the regular stuff. Anyways when we got home, I decided that I’d make the dish soon. I began my search for recipes and finally used two to come up with this dish. It’s spicy and garlicky but definitely yummy. But what’s more is that I have made this dish unknowingly before. Many, many times before.

Adapted from Food Network and Giada De Laurentiis

1/2 pound large shrimp, peeled and deveined
1/2 tsp kosher salt, plus additional as needed
1/2 tsp dried red pepper flakes
2 tsp extra-virgin olive oil plus 1 to 2 teaspoons
1/2 medium onion, sliced
6 cloves garlic, minced
7 ounces diced tomatoes
1/2 cup dry white wine
Dash dried oregano
1 1/2 tbsp fresh Italian parsley, chopped
1 1/2 tbsp fresh basil, chopped


1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes and let sit for about 15 minutes.
2. Meanwhile, bring a large pot of water to a boil. When the water is boiling, salt the water and add the spaghetti. Cook according to the package directions to al dente. Drain spaghetti and return it to the pot, making sure to reserve a cup of the startchy cooking water.
3. Heat the 3 tbsp oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.
4. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 4 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
5. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with salt to taste, and serve with whatever you desire. I went with whole grain spaghetti.

My PIC’s exact words when he was done eating were “You really put your foot in this one. This is the best pasta you’ve ever made besides the one with bow ties” – He’s was referring to THIS (and when I thought about it, I have been making Shrimp Fra Diavolo for a long time and didn’t even know that’s what it was *shakes head*)

Bye For Now…..

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10 thoughts on “Shrimp Fra Diavolo

  1. This looks delicious, Tia! My family used to make something very similar but with mussels and squid every Christmas Eve. I have to start making this more than once a year. Thanks for reminding me of just how good this is!!

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