Shrimp Fra Diavolo

10/3/2023 – This very good dish was inspired by the recipe by the Mediterranean Dish, Suzy Karadsheh, here.


  • 1 pound large shrimp, peeled and deveined, tails attached
  • Kosher salt
  • 2 teaspoons of our homegrown red pepper flakes made it far too hot. See the instructions below.
  • olive oil
  • 1 large yellow onion, chopped into 1/2 inch pieces
  • 5 garlic cloves chopped fine
  • 1 cup dry white wine
  • 1 15-ounce can diced manzano tomatoes. She used fire roasted.
  • ¼ cup tomato paste
  • Black pepper
  • 2 teaspoons dried oregano
  • ½ cup chopped fresh parsley


  • Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
  • Heat olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat until they are mostly pink. Move the shrimp and its juices into a small bowl.
  • In the same skillet, heat another 1/4 cup olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook tossing regularly until the onions have softened and turned a light golden brown and the garlic does not burn. Add the white wine and cook until reduced by half.
  • Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and 1/4 tsp red pepper flakes. Bring to boil, then lower the heat so the sauce to simmers for 10 minutes or so until thickened.
  • Return the shrimp to the skillet and mix into the sauce. Cook until the shrimp is just all pink. Serve over rice with bread to clean the plate.
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