Shrimp Fra Diavolo

Michelle Sebastian


This is my favourite Italian dish...shrimp fra diavolo, a good loaf of bread, red wine or champagne...limoncello and good conversation to end the evening...andiamo!

★★★★★ 1 vote
45 Min
30 Min
Stove Top


1 lb
shrimp, peeled and deveined
white onion, finely chopped
16 oz
diced tomatoes with juices
1 c
dry white wine
3 clove
3 Tbsp
basil, fresh - chopped
olive oil
crushed red pepper flakes


1In a large bowl, toss the shrimp with a teaspoon of salt and about 2 teaspoons of crushed red pepper flakes. (If you like "heat", use more - but remember! a little goes a long way.) Allow the shrimp to sit in the refrigerator about 1/2 hour to absorb the spice.
2In a large, heavy pan, over medium-high flame, heat 2 tablespoons of olive oil.
3Add the shrimp and saute (both sides) until translucent - about 2 minutes.
4Remove the shrimp to the large bowl and set aside. Add a little olive oil to pan, let it heat up, and then add onion and saute until translucent - about 2 minutes.
5Add the tomatoes and juice, wine, garlic and basil, and simmer about 10 minutes to thicken.
6Return the shrimp (and its juices) to the pan and make sure to coat the shrimp, simmer about 5 minutes. Serve with pasta (angel hair or thin spaghetti is best).

About Shrimp Fra Diavolo

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Italian