Shrimp Fra Diavolo Recipe

Name: Shrimp Fra Diavolo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 pound jumbo or U-12 shrimp, peeled and deveined; Kosher salt and freshly ground black pepper; 1/2 teaspoon red chile flakes; 3 cloves garlic, thinly sliced; 1/2 serrano chile, seeded and finely minced; 1/4 cup limoncello or sambuca; 1/4 cup white wine; 2 cups crushed San Marzano tomatoes; 1/2 cup grated Parmigiano-Reggiano; 1 tablespoon fresh parsley leaves, finely minced; 1 teaspoon fresh basil leaves, finely minced; 1 teaspoon fresh oregano leaves, finely minced; 2 tablespoons extra-virgin olive oil; 1 tablespoon butter; Zest and juice of 1 lemon; Garlic Bread, recipe follows; 1 baguette, split lengthwise; 4 tablespoons butter, melted; 4 tablespoons extra-virgin olive oil; 4 cloves garlic, peeled and minced; 1 shallot, minced; Kosher salt and freshly ground black pepper; 1/2 cup grated Parmigiano-Reggiano; 1/4 cup chopped fresh parsley; 1 teaspoon chile flakes, optional

Servings: persons

3 tablespoons olive oil
1 pound jumbo or U-12 shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 teaspoon red chile flakes
3 cloves garlic, thinly sliced
1/2 serrano chile, seeded and finely minced
1/4 cup limoncello or sambuca
1/4 cup white wine
2 cups crushed San Marzano tomatoes
1/2 cup grated Parmigiano-Reggiano
1 tablespoon fresh parsley leaves, finely minced
1 teaspoon fresh basil leaves, finely minced
1 teaspoon fresh oregano leaves, finely minced
2 tablespoons extra-virgin olive oil
1 tablespoon butter
Zest and juice of 1 lemon
Garlic Bread, recipe follows
1 baguette, split lengthwise
4 tablespoons butter, melted
4 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and minced
1 shallot, minced
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
1 teaspoon chile flakes, optional

1
In a large saute pan, heat the olive oil over medium-high heat.
2
Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side.
3
Add the chile flakes, garlic and serrano chile.
4
Remove from the heat, add the limoncello, and then flambe.
5
Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.
6
Finish with the grated cheese, parsley, basil and oregano.
7
Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice.
8
Serve immediately with Garlic Bread.
9
Preheat the oven to 400 degrees F.
10
Lightly toast the baguette cut-side up in the oven, 4 minutes.
11
Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix.
12
Slather the mixture generously on the cut side of the toasted baguette.
13
Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette.
14
Top with the other side and wrap in foil.
15
Warm in the oven until the cheese is melted.
16
Cut into 3-inch slices and serve warm.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 pound jumbo or U-12 shrimp, peeled and deveined, Kosher salt and freshly ground black pepper, 1/2 teaspoon red chile flakes, and more.

Yes, Shrimp Fra Diavolo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Fra Diavolo

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