Name: Shrimp Fra Diavolo recipe
Ingredients: Shrimp: 1 ½ – 2 pounds, peeled and deveined (16/20 or 21/25 size recommended). Shrimp is, of course, the star of Fra Diavolo. When selecting shrimp, freshness is paramount. Fresh vs. Frozen: Fresh shrimp, if truly fresh from a reputable source, is ideal for its superior texture and flavor. However, high-quality frozen shrimp, thawed properly, is often a more practical and readily available option, especially if you don’t live near a coast or trusted fish market. If using frozen shrimp, ensure it is raw, peeled, and deveined. Avoid pre-cooked shrimp as it will become rubbery when reheated in the sauce.; Size: 16/20 or 21/25 size shrimp (meaning 16-20 or 21-25 shrimp per pound) are recommended. These sizes are large enough to be substantial and satisfying but cook quickly and evenly within the sauce. Smaller shrimp can be used, but they may overcook easily and become lost in the sauce. Larger shrimp (like U10 or U12) can also be used, but you may need to adjust cooking times slightly to ensure they are cooked through without becoming tough.; Type: Any type of shrimp will work, but for the best flavor and texture, consider using wild-caught shrimp if available. Gulf shrimp or Key West pink shrimp are excellent choices. Farm-raised shrimp is also a viable option; look for sustainably sourced varieties.; Preparation: Ensure the shrimp is thoroughly peeled and deveined. Leaving the tails on is optional and often done for presentation, but for ease of eating, you can remove the tails as well. Pat the shrimp dry with paper towels before cooking; this helps them sear nicely and prevents the sauce from becoming watery.; Pasta: 1 pound, linguine or spaghetti recommended. Pasta serves as the perfect vehicle for soaking up the flavorful Fra Diavolo sauce. Shape: Linguine and spaghetti are classic choices for Shrimp Fra Diavolo. Their long strands allow the sauce to cling beautifully. Other long pasta shapes like fettuccine, bucatini, or even angel hair could also be used. For a gluten-free option, use your favorite gluten-free pasta.; Quality: Using good quality pasta makes a difference in texture and taste. Bronze-die pasta, which has a rougher surface, is excellent for holding onto sauce.; Cooking: Cook the pasta al dente according to package directions. “Al dente” means “to the tooth” – the pasta should be firm to the bite, not mushy. Reserve about 1 cup of pasta cooking water before draining. This starchy water is crucial for helping to emulsify the sauce and create a silky, luscious consistency.; Canned Tomatoes: 28 ounces, crushed tomatoes or diced tomatoes in juice. Tomatoes form the base of the Fra Diavolo sauce, providing acidity, sweetness, and body. Type: High-quality canned crushed tomatoes or diced tomatoes in juice are recommended. San Marzano tomatoes, known for their sweetness and low acidity, are a particularly excellent choice if you can find them. Avoid using tomato sauce or tomato paste as the base, as crushed or diced tomatoes provide better texture and flavor for this sauce.; Flavor: Look for canned tomatoes that are labeled “no salt added” or “low sodium” to control the salt content of the dish. You can always add salt to taste later.; Fresh Tomatoes (Optional, with Adjustment): In a pinch, you could use very ripe, fresh tomatoes, but canned tomatoes generally provide a more consistent flavor and texture for sauce making. If using fresh tomatoes (about 3-4 pounds), you’ll need to peel and chop them, and you may need to simmer the sauce for a longer time to reduce the liquid and develop the flavors.; Garlic: 6-8 cloves, minced. Garlic is a foundational aromatic in Italian cooking and is essential for Fra Diavolo, contributing pungent, savory depth. Freshness: Use fresh garlic cloves. Pre-minced garlic in jars lacks the same vibrant flavor.; Preparation: Mince the garlic finely to release its flavor fully and prevent large pieces from burning. You can also use a garlic press.; Quantity: Fra Diavolo is known for its bold flavor, so don’t be shy with the garlic. 6-8 cloves might seem like a lot, but it will mellow as it cooks and contribute significantly to the overall flavor profile.; Olive Oil: ½ cup, extra virgin olive oil. Olive oil is the cooking fat and adds richness and flavor to the sauce. Quality: Use good quality extra virgin olive oil for the best flavor. Extra virgin olive oil has a more robust flavor than regular olive oil and contributes to the overall richness of the dish.; Quantity: Don’t skimp on the olive oil. It’s essential for sautéing the aromatics, building flavor, and creating a luscious sauce.; Red Pepper Flakes: 1-2 teaspoons, or to taste (adjust for desired spice level). Red pepper flakes are the key ingredient that provides the “Diavolo” – devil – heat to the dish. Freshness: Use relatively fresh red pepper flakes. Older red pepper flakes can lose their potency over time.; Heat Level: Start with 1 teaspoon for a moderately spicy dish and increase to 2 teaspoons or more for a spicier version. Taste and adjust based on your spice preference. Keep in mind that the heat will intensify as the sauce simmers. For a milder dish, you can reduce or omit the red pepper flakes, but it will no longer be truly “Fra Diavolo.”; Type (Optional): For a more complex heat, consider using Calabrian chili flakes or a mix of different types of chili flakes.; Dry White Wine: ½ cup, dry white wine (such as Pinot Grigio or Sauvignon Blanc). White wine adds acidity, brightness, and complexity to the sauce, deglazing the pan and enhancing the flavors. Type: Choose a dry white wine like Pinot Grigio, Sauvignon Blanc, or dry Vermouth. Avoid sweet wines. The alcohol will cook off, leaving behind the flavor.; Substitution: If you prefer not to use wine, you can substitute with chicken broth or extra tomato juice, but wine adds a distinct layer of flavor.; Fresh Parsley: ¼ cup, chopped fresh parsley. Fresh parsley adds a bright, herbaceous note and a pop of color to finish the dish. Freshness: Use fresh parsley. Dried parsley is not a suitable substitute for fresh parsley in this recipe.; Preparation: Chop the parsley finely just before adding it to the sauce to preserve its fresh flavor and vibrant green color.; Dried Oregano: 1 teaspoon, dried oregano. Dried oregano is a classic Italian herb that adds warm, savory, and slightly peppery notes to the sauce. Quality: Use good quality dried oregano. Fresh oregano can also be used (about 1 tablespoon chopped fresh oregano), but dried oregano is more commonly used in Fra Diavolo and provides a more concentrated flavor.; Salt and Black Pepper: To taste. Salt and black pepper are essential seasonings to enhance all the flavors in the dish. Seasoning: Season generously with salt and black pepper at each stage of cooking, tasting and adjusting as needed. Remember that the saltiness of the dish will also depend on the broth and canned tomatoes you use.; Optional Ingredients: Butter: 2 tablespoons, unsalted butter (added at the end for richness and shine). Adding a pat of butter at the end of cooking can enhance the sauce’s richness and create a beautiful glossy finish.; Pinch of Sugar: A tiny pinch of sugar can balance the acidity of the tomatoes, especially if using very acidic tomatoes.; Clams or Mussels: For a more elaborate seafood Fra Diavolo, you can add clams or mussels (or both) along with the shrimp. Add them in the last few minutes of cooking until they open.; Lemon Juice: A squeeze of fresh lemon juice at the very end can brighten the flavors and add a touch of acidity.

Ingredients

Shrimp: 1 ½ – 2 pounds, peeled and deveined (16/20 or 21/25 size recommended). Shrimp is, of course, the star of Fra Diavolo. When selecting shrimp, freshness is paramount.
- Fresh vs. Frozen: Fresh shrimp, if truly fresh from a reputable source, is ideal for its superior texture and flavor. However, high-quality frozen shrimp, thawed properly, is often a more practical and readily available option, especially if you don’t live near a coast or trusted fish market. If using frozen shrimp, ensure it is raw, peeled, and deveined. Avoid pre-cooked shrimp as it will become rubbery when reheated in the sauce.
- Size: 16/20 or 21/25 size shrimp (meaning 16-20 or 21-25 shrimp per pound) are recommended. These sizes are large enough to be substantial and satisfying but cook quickly and evenly within the sauce. Smaller shrimp can be used, but they may overcook easily and become lost in the sauce. Larger shrimp (like U10 or U12) can also be used, but you may need to adjust cooking times slightly to ensure they are cooked through without becoming tough.
- Type: Any type of shrimp will work, but for the best flavor and texture, consider using wild-caught shrimp if available. Gulf shrimp or Key West pink shrimp are excellent choices. Farm-raised shrimp is also a viable option; look for sustainably sourced varieties.
- Preparation: Ensure the shrimp is thoroughly peeled and deveined. Leaving the tails on is optional and often done for presentation, but for ease of eating, you can remove the tails as well. Pat the shrimp dry with paper towels before cooking; this helps them sear nicely and prevents the sauce from becoming watery.

Pasta: 1 pound, linguine or spaghetti recommended. Pasta serves as the perfect vehicle for soaking up the flavorful Fra Diavolo sauce.
- Shape: Linguine and spaghetti are classic choices for Shrimp Fra Diavolo. Their long strands allow the sauce to cling beautifully. Other long pasta shapes like fettuccine, bucatini, or even angel hair could also be used. For a gluten-free option, use your favorite gluten-free pasta.
- Quality: Using good quality pasta makes a difference in texture and taste. Bronze-die pasta, which has a rougher surface, is excellent for holding onto sauce.
- Cooking: Cook the pasta al dente according to package directions. “Al dente” means “to the tooth” – the pasta should be firm to the bite, not mushy. Reserve about 1 cup of pasta cooking water before draining. This starchy water is crucial for helping to emulsify the sauce and create a silky, luscious consistency.

Canned Tomatoes: 28 ounces, crushed tomatoes or diced tomatoes in juice. Tomatoes form the base of the Fra Diavolo sauce, providing acidity, sweetness, and body.
- Type: High-quality canned crushed tomatoes or diced tomatoes in juice are recommended. San Marzano tomatoes, known for their sweetness and low acidity, are a particularly excellent choice if you can find them. Avoid using tomato sauce or tomato paste as the base, as crushed or diced tomatoes provide better texture and flavor for this sauce.
- Flavor: Look for canned tomatoes that are labeled “no salt added” or “low sodium” to control the salt content of the dish. You can always add salt to taste later.
- Fresh Tomatoes (Optional, with Adjustment): In a pinch, you could use very ripe, fresh tomatoes, but canned tomatoes generally provide a more consistent flavor and texture for sauce making. If using fresh tomatoes (about 3-4 pounds), you’ll need to peel and chop them, and you may need to simmer the sauce for a longer time to reduce the liquid and develop the flavors.

Garlic: 6-8 cloves, minced. Garlic is a foundational aromatic in Italian cooking and is essential for Fra Diavolo, contributing pungent, savory depth.
- Freshness: Use fresh garlic cloves. Pre-minced garlic in jars lacks the same vibrant flavor.
- Preparation: Mince the garlic finely to release its flavor fully and prevent large pieces from burning. You can also use a garlic press.
- Quantity: Fra Diavolo is known for its bold flavor, so don’t be shy with the garlic. 6-8 cloves might seem like a lot, but it will mellow as it cooks and contribute significantly to the overall flavor profile.

Olive Oil: ½ cup, extra virgin olive oil. Olive oil is the cooking fat and adds richness and flavor to the sauce.
- Quality: Use good quality extra virgin olive oil for the best flavor. Extra virgin olive oil has a more robust flavor than regular olive oil and contributes to the overall richness of the dish.
- Quantity: Don’t skimp on the olive oil. It’s essential for sautéing the aromatics, building flavor, and creating a luscious sauce.

Red Pepper Flakes: 1-2 teaspoons, or to taste (adjust for desired spice level). Red pepper flakes are the key ingredient that provides the “Diavolo” – devil – heat to the dish.
- Freshness: Use relatively fresh red pepper flakes. Older red pepper flakes can lose their potency over time.
- Heat Level: Start with 1 teaspoon for a moderately spicy dish and increase to 2 teaspoons or more for a spicier version. Taste and adjust based on your spice preference. Keep in mind that the heat will intensify as the sauce simmers. For a milder dish, you can reduce or omit the red pepper flakes, but it will no longer be truly “Fra Diavolo.”
- Type (Optional): For a more complex heat, consider using Calabrian chili flakes or a mix of different types of chili flakes.

Dry White Wine: ½ cup, dry white wine (such as Pinot Grigio or Sauvignon Blanc). White wine adds acidity, brightness, and complexity to the sauce, deglazing the pan and enhancing the flavors.
- Type: Choose a dry white wine like Pinot Grigio, Sauvignon Blanc, or dry Vermouth. Avoid sweet wines. The alcohol will cook off, leaving behind the flavor.
- Substitution: If you prefer not to use wine, you can substitute with chicken broth or extra tomato juice, but wine adds a distinct layer of flavor.

Fresh Parsley: ¼ cup, chopped fresh parsley. Fresh parsley adds a bright, herbaceous note and a pop of color to finish the dish.
- Freshness: Use fresh parsley. Dried parsley is not a suitable substitute for fresh parsley in this recipe.
- Preparation: Chop the parsley finely just before adding it to the sauce to preserve its fresh flavor and vibrant green color.

Dried Oregano: 1 teaspoon, dried oregano. Dried oregano is a classic Italian herb that adds warm, savory, and slightly peppery notes to the sauce.
- Quality: Use good quality dried oregano. Fresh oregano can also be used (about 1 tablespoon chopped fresh oregano), but dried oregano is more commonly used in Fra Diavolo and provides a more concentrated flavor.

Salt and Black Pepper: To taste. Salt and black pepper are essential seasonings to enhance all the flavors in the dish.
- Seasoning: Season generously with salt and black pepper at each stage of cooking, tasting and adjusting as needed. Remember that the saltiness of the dish will also depend on the broth and canned tomatoes you use.

Optional Ingredients:
- Butter: 2 tablespoons, unsalted butter (added at the end for richness and shine). Adding a pat of butter at the end of cooking can enhance the sauce’s richness and create a beautiful glossy finish.
- Pinch of Sugar: A tiny pinch of sugar can balance the acidity of the tomatoes, especially if using very acidic tomatoes.
- Clams or Mussels: For a more elaborate seafood Fra Diavolo, you can add clams or mussels (or both) along with the shrimp. Add them in the last few minutes of cooking until they open.
- Lemon Juice: A squeeze of fresh lemon juice at the very end can brighten the flavors and add a touch of acidity.

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Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta. Set the pasta aside and keep warm.

Sauté Garlic and Red Pepper Flakes: While the pasta is cooking, heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden, being careful not to burn the garlic. Burning garlic will impart a bitter taste to the sauce. The red pepper flakes will infuse the oil with their heat.

Deglaze with White Wine: Pour in the dry white wine to the skillet. Increase the heat to medium-high and bring to a simmer. Scrape up any browned bits from the bottom of the pan (this is called deglazing), which adds extra flavor to the sauce. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate slightly and the flavors to concentrate.

Add Tomatoes, Oregano, Salt, and Pepper: Add the crushed or diced tomatoes, dried oregano, salt, and black pepper to the skillet. Stir well to combine all ingredients. Bring the sauce to a simmer, then reduce the heat to low and simmer gently, uncovered, for about 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together. Stir occasionally to prevent sticking. Simmering allows the sauce to deepen in flavor and lose some of its raw tomato taste.

Add Shrimp and Cook: Add the peeled and deveined shrimp to the simmering sauce. Stir to coat the shrimp evenly with the sauce. Cook for about 3-5 minutes, or until the shrimp is pink, opaque, and cooked through. Do not overcook the shrimp, as it will become rubbery. Shrimp cooks quickly, so watch it carefully. The exact cooking time will depend on the size of your shrimp.

Add Butter (Optional) and Parsley: If using butter, stir it into the sauce in the last minute of cooking to add richness and shine. Stir in the chopped fresh parsley.

Combine Pasta and Sauce: Add the cooked and drained pasta to the skillet with the shrimp and sauce. Toss to combine, ensuring the pasta is evenly coated with the sauce. If the sauce seems too thick, add a little of the reserved pasta cooking water, one tablespoon at a time, until the sauce reaches your desired consistency. The starchy pasta water helps to emulsify the sauce and create a silky texture.

Serve Immediately: Serve Shrimp Fra Diavolo immediately while hot. Garnish with extra fresh parsley and perhaps a sprinkle of red pepper flakes or a drizzle of olive oil, if desired. Serve in bowls and enjoy the fiery and flavorful dish!

Nutrition

Serving Size: one normal portion
Calories: 450-550 kcal
Sugar: 8-12 grams
Sodium: 600-900 mg
Fat: 20-30 grams
Saturated Fat: 3-5 grams
Carbohydrates: 45-60 grams
Fiber: 3-5 grams
Protein: 35-45 grams
Cholesterol: 200-250 mg