Don’t let the name intimidate you; this Italian restaurant staple is so easy to make at home. With a couple of pantry staples in addition to some fresh ingredients, you’ve got yourself a restaurant-quality meal for fractions of the cost and in 20 minutes of your time. Shrimp Fra Diavolo with spaghetti is a delicious dish with a little kick and lots of flavor.
What you’ll need to make this recipe:
- spaghetti, or any other thin pasta
- canned, diced tomatoes
- white wine
- fresh basil
- fresh parsley
- red pepper flakes
A lot of these ingredients are pantry staples; I can almost always make this dish with what I have on hand, and I just need to run out to get shrimp. You can also use frozen shrimp if you happen to keep that on hand.
Regardless of whether you buy fresh or frozen shrimp, they will need to be prepared before cooking. Even if shrimp is sold as “cleaned and deveined,” typically one of the two veins in the shrimp will be left in-tact. It is personal preference whether you want to remove this second vein or not; for me, I prefer to remove it.
When I get the shrimp home from the store, I remove the vein by running my paring knife down the center and pulling it out. It is also personal preference whether or not to leave the tails on shrimp when you cook them. I like leaving them on just for presentation, I find them to be prettier this way! But of course, feel free to remove them.
If you are using frozen shrimp, you can quickly defrost them by submerging them in a bowl of cold water. Once they are defrosted, you can clean and devein them.
How to make Shrimp Fra Diavolo with Spaghetti
First, get your pot ready to cook the pasta. Just fill a large pot with water and bring it to a boil. While you wait for that to happen, you can prep the other ingredients.
Toss the shrimp with the red pepper flakes and kosher salt. Chop your onion, mince your garlic, and chop the fresh herbs. Set them all aside in the meantime.
When the water is boiling, add your pasta and cook for 8-10 minutes, or until done to your liking; but don’t drain it!
Next, get a frying pan and place it over medium high heat. Spray it with olive oil spray, and then add the shrimp.
Cook the shrimp for about five minutes total, or until they become pink and firm.
When the shrimp are cooked, remove them from the pan and set them aside in a bowl.
In the same frying pan, spray more olive oil spray and add the onions. Saute the onions for five minutes, or until they become soft, translucent and begin to caramelize.
After five minutes, add the garlic and cook for one minute or until just fragrant. Then, add the wine and diced tomatoes. Season with kosher salt. Cook this mixture for another five minutes.
Once the liquid is reduced some, add the shrimp back in along with the fresh herbs.
Using tongs, add the cooked spaghetti to the pan and toss everything to coat.
The reason I advise against straining the pasta is because if you feel your sauce is too thick, you can utilize the starchy pasta water to loosen it up. The starchy pasta water has so much flavor that it will stretch the sauce without changing the flavor or watering it down.
Shrimp Fra Diavolo with Spaghetti
- frying pan
- large pot
- 4 oz spaghetti weighed dry
- 1 lb shrimp jumbo, raw, peeled and deveined
- 1/4 tsp red pepper flakes
- 3/4 tsp salt divided
- 1 onion
- 3 cloves garlic
- ½ cup white wine dry
- 14 oz diced tomatoes canned
- ¼ cup basil fresh
- ¼ cup parsley fresh
- Bring a large pot of water to boil. Salt the water.
- Add the pasta and cook according to package directions, approximately 8 minutes.
- Add the peeled, cleaned, deveined shrimp to a bowl, and add 1/4 tsp red pepper flakes and 1/2 tsp kosher salt. Toss to coat.
- Place the frying pan over medium high heat and spray with olive oil. Add the shrimp.
- Cook for a few minutes per side (approximately 5 minutes total) until the shrimp are pink and firm.
- Remove the shrimp from the pan, and set aside in a bowl.
- Chop the onion and mince the garlic.
- Add the onion and saute for 5 minutes or until the onions become translucent, soft, and they start to caramelize.
- Add the garlic and cook for 1 minute or until fragrant.
- Add the diced tomatoes and wine. Add the remaining 1/4 tsp kosher salt.
- Simmer the sauce for five minutes, then return the shrimp to the pan.
- Chop the fresh herbs and stir them in.
- Remove the cooked pasta from the boiling water with tongs, and add it right into the frying pan. Toss to combine.
- Cook the shrimp and pasta together over the low flame for another two minutes.
- Taste for seasoning.
- You can also add a little bit of the reserved pasta water if your sauce is too stiff.
- Garnish with more fresh herbs.
- 8 WW points (blue and purple plans)
- 10 WW points (green plan)