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SPICY Shrimp Fra Diavolo with Giada De Laurentiis | Everyday Italian | Food Network
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SPICY Shrimp Fra Diavolo with Giada De Laurentiis | Everyday Italian | Food Network



Fra Diavolo means “from the devil,” referring to the spice level of this dish!

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Shrimp Fra Diavolo
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 33 min
Prep: 15 min
Cook: 18 min
Yield: 4 servings

Ingredients

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Directions

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano.
Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

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SPICY Shrimp Fra Diavolo with Giada De Laurentiis | Everyday Italian | Food Network

29 Comments

  4. @margiel2180

    I didn't see any garlic in there there's no garlic and I'm not even to watch the rest of the recipe

  5. @margiel2180

    I'm sorry I absolutely got nothing from this video I'm watching other videos and go more flavor from them

  7. @lozoft9

    Sicilians are probably watching this and thinking "you call that spicy?! this dish is more like di purgatorio"

  11. @vilkoskorlich259

    BUT is not ITALIAN (Napolitan) Fra Diavolo (lit. Brother Devil; 7 April 1771–11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina". Correction Appended LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian? "Oh, dear," sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island." Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil. Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio." Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy," he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy." PERIOD.

  16. @sportsmedia25

    I don't care what she's cooking, I'm just looking and I like what I see. And I'm not looking at the food either! LOL

  21. @leoinsf

    Beautiful lady: you are a great cook and an equally great teacher. Congratulations on your great recipe and presentation!

  22. @luisalbertovazquezcastillo1262

    Tra y Fra means different than FROM that in italian is DA ( IN FRENCH depuis) then Fra you mention is neither since depuis nor tra nor fra AMONG OR BETWEEN , Fra is not Fratello then what are you talking about. I have enemies that think and are treated as my brothers when neever were neither brothers nor friends ALWAYS ENEMIES NOT CAMARONES AARONES NOT OTHER PRAWNS OR THAT SORT : ARS IS THE A- BUL-ON ONLY NOT SHRIMP NOR PRAWN.Neither he nor me play the movie of Tom Hanks of Vietnamese shrimp owners we never were partners in No business or nowhere else he is JUST GANGSTER I TRY TO BE SERIOUS ECONOMIST AND WRITER.

  25. @vyprclevajicko381

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

    I made this recipe years ago when it first aired. Although it had a lot of flavor, the diced tomatoes did not give the sauce the nice consistency you get in many of the better Italian restaurants. I made it again using canned whole tomatoes (crushed by hand), and it was much better, in my opinion. I realize some people may prefer a thin sauce with diced tomatoes.

  29. @queenoasis

    This can't possibly qualify as "spicy" with the miniscule amount of red pepper flakes she added.

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