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Shrimp fra Diavolo in a cast iron skillet topped with fresh basil and served with a wooden spoon.

Shrimp Fra Diavolo

Perfect for a special occasion or midweek dinner - Shrimp fra Diavolo comes together in under 30 minutes! Serve this over pasta, polenta, risotto, or zucchini noodles! Or serve as a stew with a few slices of crusty bread on the side for dunking...yum.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 334 kcal

Ingredients
  

  • 1 pound Raw Shrimp fresh or frozen, defrosted
  • 2 cups Tomato Sauce homemade sauce or store-bought
  • ½ cup Dry Red Wine or white wine or chicken stock with 1-2 tablespoon balsamic vinegar
  • ¼ cup Water to thin sauce if needed
  • 1 large Shallot chopped
  • 3-4 cloves Fresh Garlic finely chopped
  • ½ teaspoon fennel seed
  • 2 tsp Crushed Red Pepper Flakes divided
  • 1 teaspoon Herbs De Provence divided
  • 2 tablespoon fresh basil chopped, plus more for garnish
  • 1 tablespoon Fresh Parsley chopped
  • 2 tablespoon Full Fat Coconut Milk or heavy cream
  • 6 tablespoon Olive Oil divided
  • 1 teaspoon Kosher Salt divided
  • ½ teaspoon Black Pepper divided
  • Parmesan Cheese optional, to garnish

Instructions
 

  • Marinate the shrimp.  Dry shrimp well.  In a medium bowl combine shrimp, 1 tablespoon olive oil, ½ teaspoon herbs de Provence, ½ teaspoon chili flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat the shrimp.  Set aside.
  • Flavor the oil.  Over low heat, add 5 tablespoons olive oil to a heavy large skillet.  Add chopped garlic, fennel seed, and the rest of the chili flakes. Gently simmer over medium-low heat until the garlic is fragrant (1-2 minutes), watch carefully to prevent burning the garlic, as it can happen quickly.
  • Strain the oil. Strain the oil through a fine mesh strainer into a small bowl reserving the oil, garlic, fennel seed, and chilies.
  • Sear the shrimp.  Add 2 tablespoon of the flavored oil to the pan and adjust to medium-high heat.  Once to temperature, add the shrimp in a single layer and saute until just barely cooked, flipping halfway, about 2-3 minutes. (The cooking time will depend on the size of your shrimp. It's better to leave the shrimp slightly undercooked, they will cook more in the sauce later.)  Transfer cooked shrimp (and any juices) to a plate and set aside.
  • Make the sauce. Add the remaining chili oil to the pan and reduce to medium heat.  Saute the chopped shallots until translucent (1-2 minutes).  Add the herbs de Provence, reserved chilies, garlic, fennel and red wine. Simmer for 1-2 minutes or until the wine is reduced by half. Stir in the tomato sauce, salt, and pepper.  Bring the sauce to a simmer, then reduce heat to low and allow to simmer, uncovered, for 5-10 minutes. If the sauce looks thick, add ¼ cup water and simmer until the desired consistency is reached. Taste and adjust seasoning as needed.
  • Bring it all together.  Stir in the coconut milk or heavy cream, chopped basil, parsley, and cooked shrimp.  Then simmer for 1-2 more minutes or until shrimp are fully cooked. Serve immediately garnished with fresh basil and Parmesan cheese, if desired.
    Up close look at shrimp fra Diavolo

Notes

    • Saute the shrimp in garlic and chili-flavored oil for extra flavor.  Don't skip this step!  It's a little more work but adds a TON OF FLAVOR to the shrimp.
    • Use homemade crushed tomatoes or tomato sauce. If you grow tomatoes, make sure to make homemade crushed tomatoes or tomato sauce so that you have fresh garden tomato flavors year-round.
    • Don't overcook the shrimp.  See this post about cooking shrimp if you need to learn more.  We will be cooking the shrimp two times in this recipe so make sure to SLIGHTLY undercook the shrimp when sauteing.

Reheating and Storage

Store in an airtight container for up to 3 days.
Reheat in a skillet over medium heat until the sauce and shrimp are just heated through. Shrimp can overcook easily and become rubbery, so keep a close eye on this sauce while heating it.

Nutrition

Serving: 0.25gCalories: 334kcalCarbohydrates: 11gProtein: 18gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 143mgSodium: 1824mgPotassium: 560mgFiber: 3gSugar: 5gVitamin A: 1180IUVitamin C: 11mgCalcium: 101mgIron: 2mg
Tried this recipe?Let us know how it was!