Monday, April 16, 2012

Shrimp Fra Diavolo

I like this recipe because it is so quick to whip up! To save time, try to buy your shrimp already cleaned, peeled, and de-veined. This dish is delicious served over zucchini noodles or spaghetti squash.

  • 1 pound large raw shrimp, peeled and deveined
  • 3/4 tsp sea salt, plus more to taste
  • 1/2 tsp dried crushed red pepper flakes (if you want it more on the "diavolo" side [aka spicier], use a full teaspoon instead)
  • 3 Tbsp olive oil
  • 1 medium onion, sliced
  • 1 (14 1/2-ounce) can diced tomatoes with juices
  • 1 cup dry white wine (or substitute with low sodium chicken or vegetable broth)
  • 3 garlic cloves, chopped
  • 1/4 tsp dried oregano
  • 3 Tbsp chopped fresh Italian parsley
  • 3 Tbsp torn fresh basil
  1. Toss the shrimp in a bowl with salt and red pepper flakes.
  2. Heat the 3 Tbsp oil in a large nonstick skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate and set aside.
  3. Add the onion to the same skillet, adding more olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine (or broth), garlic, and oregano. Simmer about 10 minutes, or until the sauce thickens slightly.
  4. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute more so the flavors combine.
  5. Stir in the parsley and basil. Season with more salt or red pepper flakes, to taste, and serve.


  1. first!

    haha. love that you have a blog! and i might actually make this recipe tonight with tilapia instead of shrimp since i have some thawed out.