Shrimp Fra Diavolo Recipe

Pat and season shrimp

Pat the shrimp dry with paper towels. In a bowl toss the shrimp with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika and 1 tsp crushed red pepper flakes until evenly coated. Let sit while you start the sauce (10–15 minutes) so flavors penetrate.

Cook aromatics

In a large, deep skillet or sauté pan (10–12 inch) heat 3 tbsp olive oil and 1 tbsp butter over medium heat until butter is melted and foamy. Add the finely chopped onion and a pinch of kosher salt. Cook, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and chopped anchovies and cook 1–2 minutes more until fragrant and the anchovies have started to dissolve.

Deglaze with wine

Increase heat to medium-high, pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half, 3–4 minutes.

Add tomatoes and simmer

Stir in 28 oz crushed tomatoes and 1 tbsp tomato paste until smooth. Add 1 tsp sugar, the torn basil leaves, 1 tsp dried oregano (or fresh equivalent), 1 tsp freshly ground black pepper and 1 tsp kosher salt. Bring the sauce to a gentle simmer, reduce the heat to low, and let it cook, partially covered, for 15–20 minutes so flavors meld and sauce thickens. Taste and adjust seasoning as needed (more salt, pepper or crushed red pepper for heat).

Poach shrimp in sauce

When the sauce has about 5 minutes remaining, increase heat to medium so the sauce is at a gentle simmer. Slide the seasoned shrimp into the sauce in a single layer. Cook 2–3 minutes per side (total 4–6 minutes) until the shrimp turn pink and opaque and are just cooked through. Avoid overcooking. As the shrimp cook, stir gently to coat them in the sauce.

Stir in parsley and butter

Once shrimp are cooked, stir in 2 tbsp chopped flat-leaf parsley and 1 tbsp butter to give the sauce a glossy finish. Simmer 30 seconds more to meld flavors.

Cook pasta

While the sauce simmers with shrimp, cook 12 oz linguine or spaghetti in a large pot of generously salted boiling water until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water before draining.

Combine pasta and sauce

Add the drained pasta to the pan with the shrimp and sauce. Toss gently over low heat to combine, adding reserved pasta water a few tablespoons at a time if needed to loosen the sauce and help it cling to the pasta. Cook together 1–2 minutes.

Plate and garnish

Portion the pasta and shrimp into bowls. Garnish with additional chopped parsley, grated Parmigiano-Reggiano if desired, and lemon wedges for squeezing. Serve immediately.