Shrimp Fra Diavolo

Total Time:
33 min
15 min
18 min

4 servings

  • 1 pound large shrimp, peeled, deveined
  • 1 teaspoon salt, plus additional as needed
  • 1 teaspoon dried crushed red pepper flakes
  • 3 tablespoons olive oil, plus 1 to 2 tablespoons
  • 1 medium onion, sliced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 cup dry white wine
  • 3 garlic cloves, chopped
  • 1/4 teaspoon dried oregano leaves
  • 3 tablespoon chopped fresh Italian parsley leaves
  • 3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large 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; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

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Bright, fruity Italian red wine

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    479 Reviews
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    While very good a little bland for my palate. My take on this recipe is: I cut the shrimp into thirds, toss with garlic, red pepper and salt.....set aside. I sauté onions sliced lengthwise, poblano pepper julienned, sliced fennel and shredded carrots til cartelized. Then I add the shrimp, sauté briefly, add wine and a can of a Rotel or similar tomatoes with peppers. Simmer until reduced, add herbs. a party in your mouth!
    This is one of my go-to shrimp recipes. I pair it with lemon, basil, Parmesan spaghetti. Yummy! I sauté the shrimp then remove them from the pan, make the sauce and let it simmer until it thickens, it can take a while. I then add in the shrimp just to warm through. I like making this with diced fresh Roma tomatoes rather than the canned ones and these don't create much juice so the sauce thickens quicker. When I use fresh tomatoes I sauté the onions and garlic til soft and lightly browned then deglaze with the wine, reduce this a bit then add the tomatoes, oregano, s & p. Cook until tomatoes break down and release their juices, just a few minutes. Then add the shrimp and herbs and warm through.
    The flavor on this dish is definitely in the sauce (it is pretty good), but the shrimp itself is kind of bland. The problem is that my sauce never thickened like it does in the video. I will give the recipe another shot using less oil and draining the diced tomatoes.
    Wow, very tasty, I've made this twice now and both times it was a restaurant quality meal. Didn't take long to put together, perfect amount of food for 4 people, kitchen wasn't destroyed, and everybody cleaned their plates.
    Amazing recipe, easy and perfect way to prepare shrimp. The sauce is fantastic with the white wine, tomatoes, and onion. I used dried herbs instead of fresh since it's all I have available, but it didn't matter. The white wine is what really makes the dish special, and I don't even like wine. Don't overcook the shrimp and you'll love this recipe.
    I thought it was delicious! I do agree with jwebster680 - my sauce never thickened either and I also would cut back on the fresh herbs next time. but can't wait to make it again.
    This was the first meal I made for my husdand he love it some much, I thinks it's partly to blame for the great marriage we have. We have been married for 7 years and we frequently host dinner for other couples. My husband request for this dish everytime. He state " if you find something that works stick to it" and it is a hit every time.
    It was very easy and pretty good. We didn't find it to be delicious tho. Doubt I'll make it again.
    My Husband loved it. Quick, easy, and delicious!!!
    This is an easy, great recipe - the canned tomatoes I had contained some Italian spices in them so I cut out the oregano. Also sprinkled it with Parmesan cheese. This will be my go to and I will switch it around with chicken or scallops too!
    This has great flavor and I will definitely make this again! My only issues is that my sauce stayed thin and never really thickened up. I think next time I will drain half the tomato juice from the can bf adding it. Also the herbs where pretty strong so I might cut back on that some as well.
    It was absolutely delicious! A definite must try! I used half as much red pepper as they called for just because I don't like things to spicy and it still had a little kick and tasted just great :
    Wow was this delicious! I changed it just a bit by adding in some mussels, scallops and lobster and an extra can of tomatoes (used one can Italian style and one can spicy red and served over linguini....fantastic! I like spicy and this was perfect for my taste, but if I were to serve company I would probably cut the crushed red in half. Served with some homemade cheesy garlic bread and by the time the family was done licking their plates, they were asking when I was going to make it again! Thanks for the great recipe.
    Delicious and easy!
    Absolutely delicious!!! I served this dish over linguine and it was a hit. Perfect amount of heat and the taste was perfect! A definite must try!
    Delicious! I did not serve this with pasta, I chose brussel sprouts instead to make it lower carb. I even added a little extra red pepper.
    Great flavor and easy to make. Mixed with a pasta and it makes a hearty meal. I'd likely back off on the red pepper a little next time, a bit spicier than we normally eat...
    This was so good! I think next time I need to just cook the prawns 1 minute on each side and not 1 and a half
    Loved it -- the only problem was it was too juicy and didn't stick to the pasta -- so I took about 3 oz of tomato sauce and added that to the leftovers and it was even better the next day. I also didn't use the amount of red pepper flakes that she called for -- I have a sensitive stomach and can't eat foods too spicy and I made it just right for me.
    This was delicious!
    This is at true 5 star recipe. You do not need to change a thing. It's perfect as is. Served over linguini with a nice tossed salad = you've got it made. I have made this recipe a gazillion times. You will NOT be disappointed.
    This was delicious! Healthy meal....quick.........! Thanks! 
    This turned out very good... I served this with asparagus... Nice healthy meal
    Giada does it again with a great and super healthy dish. I let the tomato/onion/wine simmer for 18 minutes to thicken more than the recommended 10, and it was delicious. The spiciness was decent, though I'm going to try adding just a dash of cayenne for some more "diavolo."
    This has always been a Good Friday and Christmas Eve dish in our Italian family. Giada's version is very close to ours - we always have added baby green peas to our sauce. Served with linguini or spaghetti. Occasionally we use calamari instead of shrimp. Love this stuff!!
    This recipe is so great and simple. I added a bit of cayenne pepper for extra depth with the spices. My boyfriend isn't a fan of onions so I added extra garlic. Delicious and healthy! Will make again and again.
    Wow. I had everything but the fresh parsley and basil so I used dried. Oh, I used a shallot a little long in the tooth too. Still turned out fabulous! Served over angel hair. Thanks G! Many thanks!
    I served this over rice. It was absolutely delicious! My husband raved and this will definitely be one that I make again. Thanks Giada for another wonderful recipe.
    I never quite know what to do with shrimp, and this recipe is a great way to use frozen shrimp that one can get at Costco or other big box stores. Serve it over pasta, and it makes for a quick and easy weeknight meal. My only complaint is that is doesn't make for good leftovers-the shrimp toughen up. Overall, a very nice go-to recipe. Thank you Giada!
    This is excellent fra diavolo. For me, the key is a light touch on the sauce. The 1 cup of wine (you could use chicken stock instead provided that lightness. Slicing the onions pole to pole provides a slight crunch and good flavor. I wonder how 1/2 cup seafood stock and 1/2 cup wine would work?
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    Shrimp Fra Diavolo

    Recipe courtesy of Food Network Kitchen