Jumbo Shrimp Fra Diavolo

A classic Italian pasta dish with a kick



Adjust Servings

Recipe CategoriesAppetizers & Snacks Fish & Seafood


1⁄2Poundlarge shrimp, peeled and deveined
1⁄2Teaspoonsalt, plus additional as needed
1⁄2Teaspoondried crushed red pepper flakes
2Tablespoonolive oil, plus 1-2 Tbsp. (if needed)
1⁄2eachmedium onion, sliced
2eachvery ripe red tomatoes, chopped
1⁄2Cupdry white wine
2eachgarlic cloves, chopped
1⁄4Teaspoondried oregano leaves
2Tablespoonfresh Italian parsley leaves or American, chopped
2Tablespoonfresh basil leaves, chopped


  1. Toss the shrimp in a medium bowl with 1/2 tsp. of the salt and red pepper flakes.
  2. Heat the 2 Tbsp. oil in a heavy large skillet over medium-high heat.
  3. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1-2 minutes.
  4. Transfer the shrimp to a large plate; set aside.
  5. Add the onion to the same skillet, adding 1-2 Tbsp. of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.
  6. Add the tomatoes with their juices, wine, garlic, and oregano.
  7. Simmer until the sauce thickens slightly, about 10 minutes.
  8. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.
  9. Stir in the parsley and basil.
  10. Season with salt; drizzle with extra olive oil to taste, and serve.


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