shrimp fra diavolo

Picture this: It’s a weeknight, I’m in the kitchen, and I’ve decided I need something a little dramatic. Not dramatic like calling-everyone-in-the-group-chat dramatic… no. Dramatic like bold, saucy, and a little spicy – the kind of dinner that makes you feel like you’ve just been transported to a tiny Italian trattoria where everyone talks with their hands, the wine is always flowing, and nobody apologizes for being loud. My kind of place.

Enter: Shrimp Fra Diavolo.
Translation? Shrimp of the Devil.
Which sounds a little like, “Ooh, she’s trouble,” and honestly? She is – but the very best kind.

Now, Lou loves anything with seafood and pasta, so anytime I say fra diavolo, he perks up like Moose hearing the crinkle of the cheese wrapper. (Yes, we all have our priorities.) But the first time I made this, I’ll tell you – I went heavy, heavy on the crushed red pepper. I was feeling myself. I wanted drama! Spice! Fireworks!

Cut to both of us at the table, sweating, sniffling, reaching for bread, the big water glasses out – Lou saying, “Honey… this is so good,” in between deep breaths like he just ran a marathon. I swear there was steam coming out of his ears. But we kept eating. We could not stop.

And that’s when I knew:
This dish is powerful.
This dish has personality.
This dish says, “I’m here, I’m bold, and I’m not watering myself down for anyone.”
(Honestly, we could all take a lesson.)

Over time I’ve adjusted the heat – don’t worry, this recipe is flavorful first, spicy second. But it still has that hint of danger, that little spark, the subtle “Oh! Hello!” that keeps you going back for one more bite.

So pour yourself a glass of wine while the sauce simmers. Put on some music. Tell the kitchen it’s your stage. And when you serve this, do it like you mean it.

Because Shrimp Fra Diavolo isn’t just dinner.
It’s a moment.

2 HOURS |EASY AND SPICY| SERVES 4

nutrition per serving:

635 calories, 37g protein, 75g carbs, 18g fat

ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling

• 1 pound medium shrimp, peeled and deveined

• 5 cloves garlic, thinly sliced

• 4 anchovy fillets, chopped

• 1 teaspoon red pepper flakes, plus more for topping

• 1 28-ounce can whole tomatoes, crushed by hand (San Marzano tomatoes are glorious, but use any brand you like)

• 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio are good choices)

• 3 sprigs oregano, leaves stripped and roughly chopped (or 1-1.5 tsp of dry oregano)

• Kosher salt

• 12 ounces of linguine, spaghetti or bucatini. Your choice.

• 1/2 cup fresh parsley leaves, roughly chopped (or a small palm-full of dried parsley)

• Grated parmesan cheese, optional

directions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Do NOT overcook! They will start to turn pink.
3. Transfer shrimp to a bowl and set aside.        
4. Add the remaining 3 tablespoons olive oil to the skillet, then add the anchovies. Let the anchovies disintegrate into the oil.
5. Add the garlic and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute.
6. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Can you smell the goodness?
7. Meanwhile, bring a pot of salted water to a boil.
8. Add the pasta and cook until pasta is al dente (usually 2 minutes less than the pasta package states for al dente).
9. Reserve 1/2 cup cooking water, then drain the pasta.       
10. Add the pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine.
11. Stir in some of the reserved cooking water to loosen the sauce.
12. Season with salt.
13. Serve in pasta bowls and drizzle with olive oil.
14. Stir in the parsley flakes and add more red pepper flakes, if you like it spicier! 
15. Finish it off with a little grated parmesan cheese, if you like. I like!   

I hope you love this Shrimp Fra Diavolo as much as we do. It’s one of those meals that feels special without requiring anything fancy – just good shrimp, good tomatoes, and a little heat. Make it for date night, make it for Sunday supper, make it when you need a dinner that reminds you that life should have a little spark to it. And don’t forget to serve it with a loaf of warm, crusty bread to swipe through that fiery, delicious sauce. If you make this, leave me a comment  – because I truly love seeing your kitchen moments.