Fra Diavolo Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Toss with 1 tablespoon lemon juice, 1/4 tsp kosher salt, and 1/4 tsp black pepper; set aside to marinate briefly while you begin the sauce (5–10 minutes).

Bring a large pot of salted water to a rolling boil (about 4–6 quarts water; salt until it tastes like the sea).

In a wide, deep skillet or sauté pan over medium heat, add 3 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the minced garlic and diced shallot and cook, stirring frequently, until fragrant and translucent, about 1–2 minutes. Do not let the garlic brown.

Add 1 teaspoon crushed red pepper flakes and 1 teaspoon dried oregano; cook 30 seconds to bloom the spices.

Pour in 1 cup dry white wine to deglaze the pan. Increase heat briefly to bring to a simmer and reduce by about half, 2–3 minutes, scraping any brown bits from the pan.

Stir in the 28 oz crushed plum tomatoes and 1 tablespoon tomato paste. Bring the sauce to a gentle simmer, then add 1 cup stock. Reduce heat to medium-low and simmer, partially covered, 10–12 minutes to concentrate flavors.

Taste and add 1 teaspoon sugar if tomatoes are very acidic. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Adjust to taste.

When the sauce has about 6–8 minutes left to simmer, add the spaghetti to the boiling pot and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the pasta cooking water before draining.

Drain the pasta and set aside briefly.

When the sauce is simmering and well seasoned, push it to medium heat. Add the shrimp in a single layer to the sauce. Cook shrimp 1.5–2 minutes per side (total 3–4 minutes) until opaque and just cooked through. Shrimp will finish cooking when combined with pasta; avoid overcooking.

If the sauce looks too thick, add up to 1/2 cup reserved pasta water or extra stock to loosen. Add drained spaghetti directly to the pan with the sauce and shrimp. Toss vigorously with tongs for 1–2 minutes to coat; add small amounts of reserved pasta water as needed to create a glossy emulsion.

Stir in 1 tablespoon unsalted butter (optional) and 1/2 cup torn fresh basil leaves. Taste and adjust seasoning with more salt, pepper, or crushed red pepper flakes for heat.

Divide spaghetti and shrimp among 4 warm plates or shallow bowls. Spoon extra sauce over the top. Drizzle each portion with 1 teaspoon extra-virgin olive oil and sprinkle with a pinch (1/4 tsp) red pepper flakes if extra heat is desired.

Garnish with basil sprigs and offer freshly grated Parmesan or Pecorino at the table. Serve immediately.