The Zesty Shrimp Fra Diavolo Recipe You Can't Resist

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Peel and devein the shrimp, put in a large bowl and dry thoroughly with paper towels.
2. Mix in the peppers, salt and 3 tablespoons of olive oil. Leave uncovered to marinate at room temperature or in the fridge for 15 to 30 minutes.
3. Heat 2 tablespoons of olive oil in a large saucepot or skillet over medium heat.
4. Sauté the marinated shrimp for 1 to 1½ minutes; they need not be fully pink. Set aside on a plate.
5. Add the remaining 1 tablespoon of olive oil to the pan over low to medium heat and cook the onion, stirring often, for 8 to 10 minutes until browned.
6. Stir in the garlic and cook until fragrant, 30 to 45 seconds.
7. Deglaze with the white wine and cook over medium heat until nearly gone, leaving 1 to 2 tablespoons.
8. Add the crushed tomatoes, red pepper flakes and oregano and cook over medium heat for 4 to 5 minutes. Season with salt and pepper.
9. Add the shrimp back, toss in the sauce and cook 2 minutes over low to medium heat until fully cooked. Garnish with parsley and red pepper flakes.
10. For pasta: boil the linguine in well-salted water for 8 to 10 minutes, or per package, until al dente. Drain, toss with the shrimp and sauce, and garnish.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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