Shrimp Fra Diavolo
I am pretty excited to have a new gourmet-style dish to add to my rotation at home. My husband and I absolutely love having this as a fancy little appetizer, or as a meal! It pairs well with pasta, roasted vegetables, and garlic bread with cheese.
About the Sauce
Unlike regular spaghetti sauce, Fra Diavolo sauce is spicy (but there are ways to control that). It’s also thicker and more concentrated. And while it’s definitely loaded with gourmet flavor, the ingredients are simple, and include diced tomatoes, garlic, butter, wine, a little broth, Italian seasonings, and a few of my favorite flavor enhancers. Unlike Arrabiata sauce, (which is also spicy), this one won’t ever include ingredients like basil or capers. I love to serve this with crusty bread, it’s the perfect tool to sop up that delicious sauce! (Or as the Italians say, “Fare la scarpetta” (Which means: Using bread to soak up sauce.)
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the shrimp in olive oil for about 1 minute + 20 seconds per side, set aside.
Add butter and onions and cook for 10 minutes. Add wine and garlic, reduce by half, about 4-5 minutes. Add the chicken broth, tomato paste, soy sauce, hot sauce, and seasonings.
Add the roasted tomatoes and stir to combine. Bring to a boil, then reduce to simmer. Simmer for 10-15 minutes, until concentrated and thickened.
Reduce heat to low and add shrimp back, allow it to heat through for about 1 minute. Garnish with parsley and serve! Garlic bread with cheese is great with this!
Controlling the Heat
The spiciness in this dish comes from the hot sauce and the red pepper flakes. Using more or less of those ingredients will allow you to control the heat level. I recommended that you taste as you go and adjust accordingly. The Fire Roasted Tomatoes actually do not make this spicy, they actually add a little more sweetness to this sauce, along with a smokey flavor.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Cooked/leftover shrimp can be frozen and reheated for future meals, and this tomato-based sauce does reheat well. To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that. You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Kitchen Tongs– Easy way to handle the shrimp in the skillet. Garlic Twister– Fresh garlic in this recipe is a must if at all possible. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
