Shrimp Fra Diavolo

Happy Thanksgiving week! We are all dreaming of turkeys, mashed potatoes, gravy, pies, and cakes right now, but I think most of us could also use a simple, light pre-holiday recipe to get us through these last few work days. AM I RIGHT?!

I LOVE shrimp. This is basically a spicy shrimp and tomato saute that is bright, flavor-packed, and a 30-minute meal for all of you busy bees like me! It would be great served over a beautiful heap of orzo or tossed with a pile of fresh angel hair or fettuccine. OR if you want to keep it healthy, serve it with oven-roasted artichokes (like I did)  or a fresh Caesar salad! Whatever you decide, you won’t regret it. BELIEVE ME.

You must first season and cook your shrimp to perfection. Before…




Then take them out, and get those onions and aromatics going, followed by the tomatoes. The smells will be intoxicating! By the way, yes it matters that you use D.O.P. certified tomatoes (i.e. tomatoes that were grown in Italy’s San Marzano region). They just taste better.


The shrimp get to come back to the party:


And then you stir in your fresh herbs. LOVELY.


Words cannot express how good this is. You have to find out for yourself. Whip it up and pair it with a bottle of Sangiovese red like my girl Giada recommends because she knows her stuff.

Shrimp Fra Diavolo 

This recipe is inspired by Giada De Laurentiis’ Shrimp Fra Diavolo, which can be found here:


1 lb large shrimp, peeled and deveined

2 tsp kosher salt

1 tsp crushed red pepper flakes

5 tbs olive oil

1 medium onion, thinly sliced

1 14.5-oz can San Marzano diced tomatoes

1 cup dry white wine

5 garlic cloves, chopped

1/4 tsp dried oregano

3 tbs fresh Italian parsley, chopped

3 tbs fresh basil, chopped


  1. In a medium bowl, toss the shrimp with the 2 tsp kosher salt and the crush red pepper flakes.
  2. Heat 3 tbs of olive oil in a large saute pan over medium-high heat, and saute the shrimp until just cooked through, about 2 minutes. Transfer the shrimp to a plate, and set them aside.
  3. Add 2 tbs of olive oil to the pan, and add the onion slices. Saute the onions until fragrant and tender, about 5 minutes. Add the garlic and the oregano, and saute until fragrant, about 1 minute.
  4. Add the contents of the can of tomatoes and the wine. Simmer until the sauce thickens slightly, about 10 minutes.
  5. Return the shrimp and their juices to the pan, toss to coat, and cook for about 2 more minutes.
  6. Stir in the parsley and the basil, and season to taste with additional kosher salt if needed.

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