Shrimp Fra Diavolo Recipe

1. Thaw rock shrimp if frozen, pat dry with paper towels. Season shrimp with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

2. If using pasta, bring a large pot of salted water to a boil and cook pasta to 1–2 minutes shy of package al dente. Reserve 1 cup pasta cooking water and drain pasta. Keep warm.

3. Tear or slice fresh mozzarella into bite-sized pieces and set aside. Chop parsley and chiffonade basil. Zest half a lemon if using.

4. Sweat aromatics

In a large wide sauté pan or skillet over medium heat, add 2 tbsp extra-virgin olive oil. When oil shimmers, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until onion is translucent and soft, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

5. Build heat

Stir in 1 tbsp Calabrian chili paste (or 1 tbsp chopped Calabrian chilies with oil), 1 tsp dried Aleppo pepper and 1/2 tsp crushed red pepper flakes. Cook 30 seconds to bloom the chilies in the oil.

6. Deglaze

Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes.

7. Add tomatoes

Add the 28 oz crushed San Marzano tomatoes and 1 tbsp tomato paste. Stir to combine, bring to a gentle simmer, lower heat and simmer gently 12–15 minutes to concentrate flavors. Taste and add up to 1/2 tsp sugar if tomatoes taste very acidic. Season with 1 tsp kosher salt and 1/2 tsp black pepper; adjust to taste.

8. Finish sauce

Stir in chopped parsley and basil chiffonade into the sauce in the last 1–2 minutes of simmering. Keep sauce at a gentle simmer while you cook the shrimp.

9. In a separate large skillet over medium-high heat add 2 tbsp extra-virgin olive oil. When hot, add the seasoned rock shrimp in a single layer (work in batches if necessary). Sear for 1–1.5 minutes per side until just opaque and pink — do not overcook. Transfer shrimp to a plate.

10. Optionally, add a splash (1–2 tbsp) of the reserved white wine or sauce to the shrimp pan and scrape up any fond, then pour that into the tomato sauce for extra flavor.

11. Add the cooked shrimp to the tomato sauce and stir gently to combine. Simmer together 1–2 minutes to marry flavors; shrimp will finish cooking in the sauce.

12. If serving with pasta: add the drained pasta to the pan with the sauce and shrimp. Toss over medium heat, adding reserved pasta water a few tablespoons at a time as needed to loosen and coat the pasta, until the sauce clings to the noodles, about 1–2 minutes.

13. Stir in the torn fresh mozzarella, allowing it to warm and soften into the sauce but not fully melt away — you want pockets of creamy cheese. If using, sprinkle grated Parmesan or Pecorino and gently toss once to combine.

14. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice or a little lemon zest for brightness if desired.

15. Finish with a drizzle of extra-virgin olive oil, a few torn basil leaves, chopped parsley, and a light dusting of red pepper flakes or Aleppo pepper to taste.

16. Serve immediately with additional grated cheese and crusty bread on the side if not serving over pasta.