Shrimp Fra Diavolo/scampi Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Season both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp sweet paprika (optional). Set aside at room temperature while you prepare other ingredients.

Mince garlic, finely dice the shallot, chop parsley and basil, and measure out wine, tomatoes and other ingredients.

Heat a large skillet over medium heat. Add 2 tbsp extra-virgin olive oil and 1 tbsp of the butter. When butter is melted and oil shimmers, add the diced shallot and sauté 2–3 minutes until softened and translucent but not browned.

Add the minced garlic and 1 tsp crushed red pepper flakes. Sauté 30–45 seconds until fragrant, stirring constantly to prevent burning.

Pour in 1 cup dry white wine (or substitute stock) to deglaze the pan, scraping any brown bits from the bottom. Bring to a simmer and reduce by about half (2–3 minutes) so the alcohol cooks off and flavors concentrate.

Stir in 1 tbsp tomato paste and 3/4 cup crushed tomatoes. If the sauce seems too thick, add up to 1/4 cup tomato sauce or reserved pasta cooking water to reach the desired consistency. Season lightly with additional salt and pepper to taste.

Simmer the tomato mixture gently for 4–6 minutes so flavors meld and the sauce slightly thickens. Keep the heat at medium-low to avoid rapid splattering.

Push the sauce to the sides of the skillet (or transfer to a bowl briefly if the pan is crowded). Add the remaining 1 tbsp butter and a drizzle (1 tsp) olive oil. Increase heat to medium-high and add shrimp in a single layer. Sear 1–1.5 minutes per side until pink and just cooked through (internal temperature ~120–130°F/49–54°C). Avoid overcooking — shrimp will finish cooking when returned to the sauce.

Return shrimp to the sauce and gently stir to coat. Let them simmer together for 1–2 minutes so flavors combine. Taste and adjust seasoning (salt, pepper, red pepper flakes) as needed.

Remove pan from heat. Stir in 1 tbsp fresh lemon juice, 2 tbsp heavy cream (optional, omit for a leaner Fra Diavolo, include for a richer scampi-like finish), and the chopped parsley and basil. Mix until incorporated.

If serving with pasta: toss 8 oz cooked, hot linguine or spaghetti directly in the skillet with the shrimp and sauce, adding a few tablespoons of reserved pasta water to help the sauce adhere, until evenly coated. Taste and adjust seasoning.

Plate the shrimp and sauce over pasta or spoon onto warm plates. Sprinkle 1/4 cup grated Pecorino Romano or Parmesan and an extra pinch of chopped parsley. Serve immediately with lemon wedges on the side.