The Ultimate Spicy Shrimp Fra Diavolo: A Bold Italian Classic
Discover the perfect balance of succulent seafood and fiery spice in this restaurant-quality masterpiece.
If you are looking for a dinner that brings the heat, elegance, and incredible flavor to the table in under 30 minutes, look no further. Spicy Shrimp Fra Diavolo is the quintessential “wow” dish. It combines tender, wild-caught shrimp with a rich, garlic-infused tomato sauce spiked with a rebellious amount of crushed red pepper flakes.
This dish is a favorite in high-end Italian bistros because of its complex flavor profile: it’s smoky, spicy, savory, and slightly sweet. Whether you’re hosting a sophisticated dinner party or just want to elevate your weeknight rotation, this recipe delivers unmatched culinary results with minimal effort.
The Essential Ingredients
- Large Shrimp (1 lb): Peeled and deveined. The star of the show. Using large shrimp ensures they stay juicy and tender even after searing.
- Extra Virgin Olive Oil: Provides the luxurious, silky base needed to bloom the spices and sauté the aromatics.
- Fresh Garlic (4-6 cloves): Provides a pungent, aromatic backbone that pairs perfectly with the heat of the peppers.
- Crushed Red Pepper Flakes: The heart of the “Devil’s” sauce. This provides the signature fiery kick that defines the dish.
- Dry White Wine (1/2 cup): A crisp Pinot Grigio or Sauvignon Blanc is used to deglaze the pan, adding acidity and brightness.
- Crushed San Marzano Tomatoes: These world-renowned tomatoes offer a velvety texture and a natural sweetness that balances the spice.
- Fresh Oregano and Basil: Adding these at the end provides a burst of herbal freshness that dried herbs cannot replicate.
Step-by-Step Instructions
- Sear the Shrimp: Pat the shrimp completely dry—this is the secret to a perfect golden sear. Season with salt. In a large skillet over medium-high heat, add olive oil. Sear the shrimp for 60 seconds per side. Remove them while they are still slightly undercooked in the center to maintain maximum succulence.
- Sauté the Aromatics: In the same pan, add another tablespoon of oil. Toss in the minced garlic and red pepper flakes. Sauté for 30 seconds until the oil turns a light orange color and the aroma fills your kitchen.
- Deglaze the Pan: Pour in the dry white wine. Use a wooden spoon to scrape up the browned bits (the fond) from the bottom. Let the liquid reduce by half to concentrate the flavors.
- Simmer the Sauce: Stir in the San Marzano tomatoes. Lower the heat and simmer for 10–15 minutes. You want the sauce to thicken into a rich, spicy glaze.
- Finish and Garnish: Return the shrimp to the pan along with any juices. Toss in the fresh oregano. Cook for 2 more minutes until the shrimp are perfectly opaque. Garnish with fresh basil and a drizzle of premium olive oil.
Expert Pro Tips
- Bloom Your Spices: Always add your red pepper flakes to the hot oil, not the sauce. This releases the capsaicin for a more even, complex heat.
- Al Dente Pasta: If serving with linguine, pull the pasta 2 minutes before it’s done and finish cooking it directly in the sauce with a splash of starchy pasta water.
- Quality Matters: Since there are few ingredients, the quality of your extra virgin olive oil and tomatoes will make or break the dish.
Serving Suggestions
To round out this bold Italian meal, we recommend serving the shrimp over a bed of linguine or angel hair pasta. Accompany the dish with a piece of warm, crusty ciabatta bread to soak up every drop of the sauce. For a wine pairing, a chilled glass of Vermentino or a light Rosé will beautifully complement the heat without competing with the seafood.