Shrimp Fra Diavolo

Course: Entree / Pasta

Cuisine: Italian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 542kcal

Author: Kris Longwell

Shrimp Fra Diavolo is classic Italian cuisine. The dish is known for being spicy, but it's easy to control how much heat you add to the dish (see Notes). And it comes together in about 45 minutes or less!

Print Recipe

Equipment

A large skillet/saucepan and a colander.

Ingredients

1 lb pasta linguine, spaghetti, fettuccini, angel hair
1½ lbs shrimp extra large, peeled and deveined, shells reserved
2 teaspoon Kosher salt divided
1 28 oz. can whole tomatoes San Marzano are best
3 tablespoon olive oil divided
1 cup white wine dry
6 cloves garlic minced
2 teaspoon red pepper flakes 1 for minimal heat, 3 for spicy
1 teaspoon oregano dried
2 anchovy fillets chopped
½ teaspoon black pepper freshly ground
¼ cup basil fresh, chopped
¼ cup parsley fresh, chopped
4 pepperoncini peppers pickled, stemmed and seeded, chopped
2 teaspoon pepperoncini peppers brine from the bottle
2 tablespoon extra-virgin olive oil

Instructions

Bring a pot of heavily salted water to a boil. Add the pasta and cook until al dente, following packaging instructions.
Sprinkle salt and pepper all over the shrimp and set aside.
Pour tomatoes into a colander set over a large bowl. Squeeze the tomatoes with your hands to break them apart and release their juice. Transfer the drained tomatoes to a small bowl. Set the reserved juice aside.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they start to slightly brown, about 4 minutes.
Carefully add the wine and bring to a boil. Reduce heat to medium and simmer until liquid has reduced somewhat, about 3 to 4 minutes.
Add reserved tomato juice and simmer for 5 minutes.
Pour contents of the skillet into a colander set over a large bowl and press on the shells with the back of a wooden spoon. Discard shells and set the bowl with the tomato/shrimp stock sauce to the side.
Wipe out the skillet with paper towels. Heat remaining 2 tablespoons of oil in the skillet.
Add garlic, pepper flakes, and oregano over medium heat, stirring occasionally, for 2 minutes. Add anchovies and cook, stirring frequently, for 1 minute more.
Add reserved tomato juice mixture and bring to a simmer. Add in the tomatoes and simmer for another 5 minutes, until the sauce has thickened a little further. Stir in 1 teaspoon of salt and ½ teaspoon black pepper.
Add shrimp to skillet and simmer gently, stirring frequently, until they are pink, curled, and cooked through, about 5 minutes.
Remove pan from heat. Stir in basil, parsley, chopped pepperoncini, and brine.
Drain pasta and transfer to a serving bowl. Pour sauce over the top and drizzle with olive oil and garnish with extra parsley, if desired. Serve immediately.

Video

Notes

We love using large shrimp for this dish. Extra Large, Jumbo, or Extra Jumbo are all excellent choices. If frozen, place the shrimp in a colander and run cool water over them until they are thawed, usually about 5 to 8 minutes. Be sure to keep the shells and tails!

Spice levels: ½ teaspoon red pepper flakes for low heat, 1 teaspoon for medium-low, 2 teaspoon for medium heat, 3 teaspoon for extra spicy, 4 teaspoon for super hot.

The anchovies do add a depth of flavor but aren't overpowering at all.

Pepperoncini peppers can be found in the condiments aisle of most well-stocked supermarkets, usually near the pickles and olives. Hot banana pepper rings can be used in place of pepperoncini peppers, too.

While you are prepping the ingredients for the dish, get your salted pasta water going. Once you start sautéing the garlic, stick the pasta in. Don't over-cook! Drain completely before transferring to the serving dish.

The sauce, up to adding the shrimp, can be made up to 1 day in advance.

The finished sauce (without pasta) can be frozen for up to 2 months.

Nutrition