Crevettes Diavolo Shrimp Recipe

Season shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika and 2 tbsp olive oil until evenly coated. Set aside for 10 minutes while you start the sauce.

Sear shrimp

Heat a large skillet over medium-high heat. When hot, add a thin film of olive oil. Sear the shrimp in a single layer for 1 minute 30 seconds per side (depending on size) until pink and just cooked through. Remove shrimp to a plate and keep warm. Do not overcook — they will finish in the sauce briefly.

Sweat aromatics

In the same large skillet (wipe out if necessary, leaving fond), add 2 tbsp extra-virgin olive oil and 1 tbsp butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic, 1 tsp red chili flakes and the optional sliced fresh chili and cook 30–45 seconds until fragrant but not browned.

Build tomato base

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly, which deepens flavor. Add the 14 oz crushed tomatoes and stir to combine.

Deglaze with wine

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2–3 minutes to reduce slightly and mellow the alcohol.

Simmer sauce

Add 1 cup chicken or seafood stock, 1 tsp dried oregano, 1 tbsp chopped fresh oregano (or parsley), 1 tsp sugar (if using), 1 tsp salt and 1 tsp black pepper. Stir, bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 12–15 minutes until the sauce thickens slightly and flavors concentrate.

Finish sauce

Taste and adjust seasoning. Add 1 tbsp lemon juice and 1 tbsp cold butter, stirring until the butter melts to give the sauce a glossy finish and rounded flavor.

Combine shrimp with sauce

Return the seared shrimp and any accumulated juices to the skillet with the sauce. Cook together over low heat for 1–2 minutes so the shrimp absorb the sauce flavors and finish cooking. Do not overcook shrimp.

Sprinkle the chopped fresh parsley over the shrimp and sauce. Serve immediately with lemon wedges alongside crusty bread for dipping or over cooked pasta (spaghetti, linguine or bucatini) to make Crevettes Diavolo pasta. Spoon extra sauce over the pasta or bread.

To serve: divide into 4 portions. Offer additional red chili flakes and lemon wedges on the table.