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Easy, flavorful and SPICY Shrimp sauce to serve for a homemade Fall dinner. I recommend a side of rustic bread or pasta to scoop-up delicious diavolo sauce. So so good!

Shrimp Fra Diavolo

Fra Diavolo Sauce, peppery hot piquant-e tomato sauce with shrimp for a restaurant quality shrimp and pasta dinner cooked quick and flavorful at home. Gluten free, dairy free. 

Fra Diavolo Sauce has tang of tomato, fragrance of herbs, and amazing flavor of briny and succulent shrimp. I'm sharing simple and affordable technique; 1) to make sauce super-quick still loaded with shrimp flavor, and 2) soft and succulent shrimp, never over-cooked. 

The devilish nature of Fra Diavolo sauce is perfect idea for a cozy fall dinner for Halloween. When everyone is enjoying candies, for all spice lovers, I bring this peppery hot tomato sauce shrimp recipe. Serve over linguine pasta for Spicy Shrimp Linguine pasta dinner or choose your favorite veggie noodles for lite healthier meal. Either way, I recommend serving crusty bread on the side to scoop-up every bit of sauce from bowl. Trust me, Fra Diavolo sauce is so so good, you will see bowls-licked-clean if no bread is served. (hint hint)

So, let's make Shrimp Fra Diavolo for dinner tonight!

Fra Diavolo Shrimp Recipe

FRA DIAVOLO SAUCE

Fra Diavolo is spicy tomato sauce. It means "devil brothers". It is famous for heat, flavor of shrimp, and herbs. Since shrimp cooks very quickly and can turn rubbery if cooked. To keep shrimp moist, often Fra Diavolo sauce don't get much flavor of shrimp. I wanted to give you an easy recipe with fewer ingredients and still full flavor of shrimp. 

To amp up the flavor of shrimp in Fra Diavolo sauce, I reach to shrimp tail shells instead of Shrimp Stock or whole shrimp shells. I usually buy tail-on, cleaned, deveined shrimp. Tail-on shrimp works well for appetizers or in my case, for beautiful presentation of blog pictures. Shrimp is still clean. If don't need tails for a recipe, I just snap'em off before cooking. There is one special use of tails that these packed with shrimp shell flavor. So, when a recipe needs more shrimp/seafood flavor, I use these tails to flavor the sauce. Simple cook the tails while saute ingredients and to extract much flavor. then, discard before finishing the sauce.

To keep shrimp succulent, I cook it very briefly. Not full cooked but just pan seared and left aside while sauce cooks. Once sauce is ready, I add back the shrimp off heat. Shrimp gets perfectly cooked with residual heat of sauce.

These two easy steps result in a Fra Diavolo sauce loads with flavor and delicious shrimp. If you like shrimp, you will fall in love with this sauce.

Shrimp with Spicy Tomato Sauce

More Shrimp recipes on blog:

Friends, this Fra Diavolo sauce recipe is loaded with flavor of Shrimp and shrimp also stays moist and succulent, never over-cooked. Serve it over pasta for "devilish" Halloween dinner this year, or any time you feeling like eating spicy pasta dinner at home.

Shrimp Fa Diavolo Sauce picture long with text

Enjoy!

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Shrimp Fra Diavolo

Shrimp Fra Diavolo
Total Time Prep Time Cook Time Difficulty Easy Yields 4 Servings Serves 4

Ingredients

  • 1 lbs Shrimp  (cleaned, deveined, tail-on medium shrimp)
  • 28 Oz Tomatoes  (whole peeled canned San Marjano tomatoes)
  • 1/2 Cup White Wine  (use regular cooking white wine)
  • 1 tbsp Garlic  (4-5 fresh garlic cloves, minced)
  • 1/2 tsp Oregano  
  • 1/2 tsp Paprika  (sweet paprika)
  • 1 tsp Chili Flakes  (use 1/2 to 1 tsp, as per heat preference )
  • 1 tsp Hot Sauce  
  • 5 tbsp Olive Oil  
  • Salt  
  • 1/2 Bunch Fresh Herbs  (basil and parsley, one or both, chopped)

Directions

  • 1. Remove shells of shrimp. Reserve. In a bowl, add shrimp, coat in 1 tablespoon of olive oil, generous 2 pinch of salt. Set aside.
  • 2. Add tomatoes to food processor with juice. Pulse until coarsely pureed. Set aside.
  • 3. Heat 2 tbsp of olive oil in a deep heavy bottom pan. Add shrimp and shells (tails). Saute until shrimp cooked from both sides. (no more than 1-2 minutes each side). Take shrimp out in a plate and leave shells (tails) in the pan.
  • 4. Add remaining oil in pan. Add minced garlic, chili flakes, and oregano. Saute for 1-2 minutes or until garlic start turning brown at edges. De-glaze with white wine. Turn heat to medium and let it cook for 5 minutes. Fish out and discard shrimp shells/tails. Now add pureed tomatoes, paprika with 1/2 tsp of salt. Bring to rolling boil, then turn heat medium, cover the pot and simmer for 10-12 minutes or until sauce thickens and oil comes to the top.
  • 5. Taste and adjust salt in sauce, and mix in hot sauce. (as per preference. SEE NOTE 1) Return cooked shrimp to sauce. Take sauce off heat and mix in fresh chopped herbs. Serve Shrimp Fra Diavolo over pasta with a crusty bread on the side. Enjoy!
Savita's Notes:
  1. Fra diavolo sauce is usually high in heat but you can use half hot sauce if you prefer to leave it medium hot.

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