Shrimp Fra Diavolo Recipe

Pat shrimp dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp paprika (if using). Let sit at room temperature while you begin the sauce (5–10 minutes).

Optional quick sear: heat 1 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add half the shrimp in a single layer and sear 30–45 seconds per side until just opaque. Remove to a plate. Repeat with remaining shrimp and set aside. (Searing firms shrimp and prevents overcooking later; you can also add raw shrimp directly to the sauce as directed below.)

In a large wide skillet or sauté pan, heat 2 tbsp olive oil and 1 tbsp butter over medium heat until the butter melts and begins to foam.

Add the finely chopped onion (1 cup) and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and just beginning to brown, about 6–8 minutes.

Add the minced garlic (4 cloves) and 1 tsp red pepper flakes. Cook, stirring constantly, about 30–45 seconds until fragrant but not browned.

Pour in 1/2 cup dry white wine (or stock) to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by about half, roughly 2–3 minutes.

Stir in the tomato paste (1 tbsp) and cook 1 minute to remove raw flavor. Then add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil and 1/2 tsp sugar (optional). Stir to combine.

Bring the sauce to a gentle simmer, reduce heat to maintain a low simmer, and cook uncovered for 12–15 minutes to thicken slightly and develop flavor. Taste and adjust salt and heat (add more red pepper flakes if desired).

If you did not pre-sear shrimp: increase heat to medium-high and add the seasoned raw shrimp directly into the simmering sauce in a single layer. If you pre-seared, add the reserved seared shrimp now.

Cover the pan and simmer gently 3–5 minutes, stirring once, until shrimp are opaque and just cooked through (internal temperature about 120–125°F for slightly tender shrimp, 135°F for firmer). Avoid overcooking.

Stir in 1 tbsp fresh lemon juice and adjust seasoning with salt and pepper to taste.

Turn off heat and stir in 2 tbsp chopped parsley (reserve a little for garnish) and the sliced basil if using.

Spoon shrimp and sauce over cooked pasta (linguine, spaghetti, or bucatini), creamy polenta, or alongside crusty bread to mop up sauce. Sprinkle with remaining parsley and 1/4 cup grated Parmesan or Pecorino if desired.

Serve immediately. Leftovers: refrigerate in an airtight container up to 2 days; reheat gently to avoid toughening shrimp.