Recipe: Shrimp Fra Diavolo
by SoPo Seafood's Jacqueline Clark AKA the Briny Babe - December 7, 2021
We have a spicy pasta dish that is sure to keep you warm on a chilly winter day.
“Fra Diavolo” means “Brother Devil” in Italian, and features sautéed shrimp tossed in a spicy tomato sauce, spiked with white wine. This is a fast and easy recipe to make, perfect for a weeknight dinner. The best part—this recipe is wonderfully adaptive, and can be used with other types of seafood, from lobster to scallops, to mussels.
We definitely like to keep this dish spicy – if you’re going to serve up a dish essentially called devil shrimp, you better bring the heat! But, if you’re looking to take the spice down a notch, feel free to reduce the amount of red pepper flakes or thai chile, or cut them out entirely – the dish will still be delicious!
We love pairing this dish with a glass of Pinot Grigio, or even a bubbly prosecco, to amp up some of the spicy flavors. If you’re looking for a red, choose a fruity red with a lower alcohol content, like our Store Point Red Blend.
Shrimp Fra Diavolo Video
• Prep Time: 10 minutes
• Marinate Time: 20 minutes
•Total Time: 30 minutes
• Servings: 6
• 1 pound bucatini or linguine
• 1 pound large shrimp, peeled and deveined
• 2 tsp red pepper flakes, divided
• 1 tsp red thai chile peppers, diced
• 6 TBSP olive oil, divided
• 10 cloves garlic, minced, divided
• ½ tsp sugar
• 1 28-ounce can diced tomatoes, drained
• 1 cup dry white wine
• ¼ cup fresh parsley, minced
• Salt, to taste
• A sharp knife
• Medium bowl, to mix
• Large Pot
1. Bring a large pot of heavily salted water to a boil. Cook the pasta, according to package instructions, then drain, reserving ½ cup pasta cooking liquid.
2. Meanwhile, combine the shrimp, half of the red pepper flakes, the thai chiles, 2 TBSP oil, and 1 tsp salt in a medium bowl, toss to blend.
3. Add the shrimp to the hot skillet. Ensure the shrimp are spread out in a single layer to allow for even cooking. Let the shrimp cook, without stirring, until the underside of the shrimp turns pink, about 45-60 seconds. Flip the shrimp over, and cook until pink throughout.
4. Transfer the shrimp to a bowl, and set aside.
5. Reduce the heat to low. Add the remaining olive oil, and 3 TBSP minced garlic. Cook, stirring frequently, until the garlic is light golden, about 7-10 minutes.
6. Mix in the remaining red pepper flakes, ½ tsp salt, and sugar. Stir to combine. Increase the heat to medium-high, and add in the canned tomatoes. Simmer until thickened, about 8-10 minutes.
7. Add in the dry white wine, stir, and continue to simmer for an additional 5-10 minutes.
8. Stir the reserved shrimp, remaining garlic, and parsley into the sauce. Simmer until the shrimp are heated throughout, about 1-2 minutes.
9. Add in the bucatini, and toss to combine, adding pasta cooking liquid if needed to loosen the sauce.
10. Garnish with some parsley and chopped garlic, serve, and enjoy!
Buy USA Caught Gulf Shrimp Online
This recipe was created using SoPo Seafood's IQF USA Caught Gulf Shrimp. SoPo's Shrimp are available to purchase online for delivery to your door or for pick up at our retail fish market in South Portland.