Shrimp Fra Diavolo
This delicious Shrimp Fra Diavolo is a quick and easy recipe to make. Within 30 minutes, you’ve got a tasty meal to enjoy!
Ingredients
- 3/4 to 1 lb. prawns, peeled, deveined and patted dry
- 1 tsp. red pepper flakes, or more to taste
- 1 tsp. smoked paprika
- ground Himalayan pink salt, to taste and divided
- 3 tbsp. olive oil, divided tips & tricks
- 1 cup yellow onions, chopped
- 1/2 cup roasted red peppers, chopped
- 4 large cloves garlic, pressed
- 1 tbsp. tomato paste tips & tricks
- 1 can (15 oz.) diced tomatoes
- 1 cup dry white wine
- 1 tbsp. Italian seasoning see Recipe
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tsp. lemon zest
- 8 oz. linguine, cooked see Recipe
- 1/4 cup parsley, finely chopped tips & tricks
- 1/4 cup grated Parmesan cheese, for garnish
Directions
- In a large bowl, combine prawns, red pepper flakes, smoked paprika and salt. Pour in 1 tbsp. oil and toss to coat.
- In a large skillet over medium-high heat, add the remaining 2 tbsp. oil and when it starts shimmering, add shrimp mixture in a single layer. Cook for 1:30 minutes per side (*see footnote).
- Using a slotted spoon, transfer the shrimp to a bowl and set aside.
- In the same skillet, reduce heat to medium and add onions; sprinkle on salt. Sauté for 2 minutes or until translucent.
- Add roasted red peppers and garlic; sauté for 1 minute. Add tomato paste and stir to coat.
- Add diced tomatoes and pour in white wine; season with black pepper and Italian seasoning. Stir well, reduce the heat to medium-low and simmer gently for 15 minutes.
- Meanwhile, cook the pasta according to the package directions.
- Return the shrimp to the skillet including any accumulated juices and add lemon zest. Cook until warmed through, about 2 minutes.
- Add cooked linguine and chopped parsley; stir until blended. Serve in warm bowls and sprinkle on some Parmesan cheese.
Notes
Footnote: I sauté the prawns/shrimp for 1:30 minutes and then only 1 minute after I flip them.