Fra diavolo, an Italian phrase meaning “brother devil,” is the name of a variety of spicy sauces typically made with tomatoes and peppers. It often includes seafood and is served over rice or pasta, like in this recipe. Shrimp fra diavolo, sometimes referred to as Italian jambalaya, is thought to have originated with Italian immigrants in America because its richness is uncharacteristic of traditional Italian dishes.
Recipe Servings: 4
- 1 lb extra large shrimp (16–20), peeled and deveined with tails left on
- 2 Tbsp olive oil, more as needed
- 1 tsp red pepper flakes, more to taste
- 1 tsp salt, more to taste
- Pinch aleppo pepper flakes, more to taste
- ½ yellow onion, sliced
- 3 garlic cloves, minced
- ½ tsp dried oregano
- 1 cup white wine
- 1½ cups canned crushed tomatoes
- 2 Tbsp fresh flat-leaf parsley, chopped
- 2 Tbsp fresh basil leaves, thinly sliced
- 4 cups white rice, cooked
- Place the shrimp in a large bowl and drizzle the olive oil over them. Sprinkle the shrimp with red pepper flakes, salt, and Aleppo pepper flakes, tossing to coat.
- Set a large skillet over high heat until hot and then add the shrimp in a single layer and cook for about 2 minutes until browned on one side. To avoid overcrowding the pan, cook the shrimp in several batches.
- Flip the shrimp and cook about 1 minute until browned on the other side. Transfer shrimp to a bowl.
- Return the skillet to medium heat, add the onion, and cook about 5 minutes until they are slightly golden and just becoming translucent. Add more oil to the pan if needed.
- Add garlic and oregano to skillet. Cook and stir for about 30 seconds until fragrant.
- Pour wine into skillet and bring to a boil while scraping the browned bits of food from the bottom of the pan using a wooden spoon.
- Add crushed tomatoes and reduce heat to medium-low. Cook, stirring, 10–15 minutes until tomato mixture thickens and flavors blend.
- Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2–4 minutes.
- Stir parsley and basil into sauce.
- Taste and season with additional salt, red pepper flakes, and Aleppo pepper flakes as desired.
- Serve hot over rice.
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