Fra Diavolo Sauce, peppery hot piquant-e tomato sauce with shrimp for a restaurant quality shrimp and pasta dinner cooked quick and flavorful at home. Gluten free, dairy free.
Fra Diavolo Sauce has tang of tomato, fragrance of herbs, and amazing flavor of briny and succulent shrimp. I'm sharing simple and affordable technique; 1) to make sauce super-quick still loaded with shrimp flavor, and 2) soft and succulent shrimp, never over-cooked.
The devilish nature of Fra Diavolo sauce is perfect idea for a cozy fall dinner for Halloween. When everyone is enjoying candies, for all spice lovers, I bring this peppery hot tomato sauce shrimp recipe. Serve over linguine pasta for Spicy Shrimp Linguine pasta dinner or choose your favorite veggie noodles for lite healthier meal. Either way, I recommend serving crusty bread on the side to scoop-up every bit of sauce from bowl. Trust me, Fra Diavolo sauce is so so good, you will see bowls-licked-clean if no bread is served. (hint hint)
So, let's make Shrimp Fra Diavolo for dinner tonight!
FRA DIAVOLO SAUCE
Fra Diavolo is spicy tomato sauce. It means "devil brothers". It is famous for heat, flavor of shrimp, and herbs. Since shrimp cooks very quickly and can turn rubbery if cooked. To keep shrimp moist, often Fra Diavolo sauce don't get much flavor of shrimp. I wanted to give you an easy recipe with fewer ingredients and still full flavor of shrimp.
To amp up the flavor of shrimp in Fra Diavolo sauce, I reach to shrimp tail shells instead of Shrimp Stock or whole shrimp shells.I usually buy tail-on, cleaned, deveined shrimp. Tail-on shrimp works well for appetizers or in my case, for beautiful presentation of blog pictures. Shrimp is still clean. If don't need tails for a recipe, I just snap'em off before cooking. There is one special use of tails that these packed with shrimp shell flavor. So, when a recipe needs more shrimp/seafood flavor, I use these tails to flavor the sauce. Simple cook the tails while saute ingredients and to extract much flavor. then, discard before finishing the sauce.
To keep shrimp succulent, I cook it very briefly. Not full cooked but just pan seared and left aside while sauce cooks. Once sauce is ready, I add back the shrimp off heat. Shrimp gets perfectly cooked with residual heat of sauce.
These two easy steps result in a Fra Diavolo sauce loads with flavor and delicious shrimp. If you like shrimp, you will fall in love with this sauce.
More Shrimp recipes on blog:
Grilled Shrimp Avocado Salad
Greek Orzo Shrimp Salad
Shrimp Saganaki (shrimp and Feta Dip)
Chipotle Shrimp with Avocado Sauce Zoodles
Friends, this Fra Diavolo sauce recipe is loaded with flavor of Shrimp and shrimp also stays moist and succulent, never over-cooked. Serve it over pasta for "devilish" Halloween dinner this year, or any time you feeling like eating spicy pasta dinner at home.
Enjoy!
Shrimp Fra Diavolo
5 (2reviews)
Total Time:Prep Time:Cook Time:Cuisine:Italian (Main Course) Difficulty:Easy
1.Remove shells of shrimp. Reserve. In a bowl, add shrimp, coat in 1 tablespoon of olive oil, generous 2 pinch of salt. Set aside.
2.Add tomatoes to food processor with juice. Pulse until coarsely pureed. Set aside.
3.Heat 2 tbsp of olive oil in a deep heavy bottom pan. Add shrimp and shells (tails). Saute until shrimp cooked from both sides. (no more than 1-2 minutes each side). Take shrimp out in a plate and leave shells (tails) in the pan.
4.Add remaining oil in pan. Add minced garlic, chili flakes, and oregano. Saute for 1-2 minutes or until garlic start turning brown at edges. De-glaze with white wine. Turn heat to medium and let it cook for 5 minutes. Fish out and discard shrimp shells/tails. Now add pureed tomatoes, paprika with 1/2 tsp of salt. Bring to rolling boil, then turn heat medium, cover the pot and simmer for 10-12 minutes or until sauce thickens and oil comes to the top.
5.Taste and adjust salt in sauce, and mix in hot sauce. (as per preference. SEE NOTE 1) Return cooked shrimp to sauce. Take sauce off heat and mix in fresh chopped herbs. Serve Shrimp Fra Diavolo over pasta with a crusty bread on the side. Enjoy!
Savita's Notes:
Fra diavolo sauce is usually high in heat but you can use half hot sauce if you prefer to leave it medium hot.
DID YOU MAKE THIS RECIPE? Tag @SAVITACHEFDEHOME on Instagram and hashtag it #SAVITACHEFDEHOME
Fra diavolo is a tomato-based sauce that gets its flavor mostly from olive oil, garlic and oregano—but what sets it apart from similar sauces is the recipe's heavy use of chilies or red pepper flakes, which delivers the infamous heat.
Shellfish tends to taste metallic with red wines, so those are best avoided. The heat of the chili peppers can be intensified with higher alcohol wines, so look for wines at 13.5% alcohol by volume and under. An unoaked white quaffer works best, and Italy's northeast corner has lots of Pinot Grigio to do just that.
Fra Diavolo (from Fra Diavolo, nickname of 18th century guerrilla leader, in Italian "Friar Devil”) is a spicy Italian-American tomato sauce for pasta or seafood, made with crushed red pepper, garlic, and fresh herbs like parsley and basil.
Both of these spicy red sauces are prepared similarly, but arrabbiata tends to be more like a marinara whereas fra diavolo has the addition of seafood — typically shrimp or lobster. Fra diavolo also usually has white wine or brandy in the sauce, whereas arrabbiata does not.
Francis of Paola, the patron of sick children. On one of these solemn occasions little Michele, who was apparently a handful to begin with, proved so naughty that someone called him "Fra Diavolo" (Friar Devil) which stuck.
The best wine for shrimp scampi is a dry, crisp white wine. We reach for Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. The most important thing to remember is to use something you enjoy. Our scampi recipe calls for 1/2 cup of wine, so you will have some leftover to enjoy with the shrimp.
Wines with citrus, herbaceous, or tropical fruit flavors like Sauvignon Blanc, Pinot Grigio, Grüner Veltliner, or Viognier pair beautifully with shrimp. These wines complement the delicate sweetness of shrimp without overpowering them. They provide bright acidity and minerality to lighten the dish.
Most likely, this will be a dry white wine. Dry white wines have a higher acidity level, which makes them the perfect choice for cooking with seafood. Avoid sweet wines, as their sweetness can overpower the delicate flavors of the shrimp.
Here's the gist: the two ways Italians say “sauce” in Italian are salsa and/or sugo. Both words translate as “sauce” but never as “gravy.” Ragù doesn't even translate as “gravy” but comes close enough since it involves meat which is what people really mean when they say “gravy” (my personal opinion).
The red sauce that you commonly taste in spaghetti and pizza is called marinara. It originated from Naples, Italy. This thick and watery sauce is made up of tomatoes, Italian herbs, garlic, and olive oil. Adding more ingredients will transform marinara sauce into puttanesca or arrabbiata.
This rather opulent pasta sauce is handmade in Dave's kitchen and contains vine-ripened tomatoes, white truffles, and edible gold flakes. Residing in a handcrafted wooden box, this sauce was a limited edition offering only selling for a resectable $1000 per jar.
“Fra diavolo” means “brother devil” in Italian and might suggest the heat of the red pepper flakes and also the red of the tomato sauce and cooked lobster. The name might also reference the nickname of a legendary and vicious bandit in southern Italy who was the subject of a nineteenth century opera.
Now once you have your crab cooked and picked, here are my favorite dipping sauces to go with the crab meat. A simple Garlic Clarified Butter dipping sauce, Avocado Wasabi Mayonnaise dipping sauce and a Curry Mustard dipping sauce; all three are very different from each other but totally delicious.
Espagnole sauce is a classic French mother sauce made with beef or veal stock, a dark brown roux, and mirepoix. Use this sauce on braised and roasted meats, even sauteed mushrooms.
Translated as the 'Spanish' sauce, Espagnole is a rich-bodied brown sauce. The sauce is the base of many other sauces, but perhaps most popularly, the demi-glace. Demi-glace is a time-consuming super-concentrated sauce popular in restaurant dishes.
The typical ingredients used to make diablo sauce are serrano peppers, tomato, and chilli powder. Diablo sauce's characteristic flavour is a subtle smoky tomato that makes it easy to distinguish from other hot sauces, as well as that unquestionably spicy kick.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
