Shrimp Fra Diavolo

Shrimp Fra Diavolo

Now that we have the cake and the cookies and the other holiday indulgences past us, I thought it time for one of those ‘right-healthy-like’ meals. The kind that come together easy and don’t sit like a rock in your stomach for days. Something that feels good for you without seeming to be a sacrifice. As I wrote that sentence, I asked myself if shrimp, the featured protein in this dish, was actually healthy. Sometimes I think something is healthy, and then find out it is terrible for me. Quite a let down.

Thankfully, however, shrimps are as they appear – low in calories – and even have a little bit of hidden goodness – rich supplies of selenium, vitamin D, and vitamin B12 (all nutrients that are often deficient in the US diet).  I think that’s why this tasted so good.  Right!

Shrimp Fra Diavolo, from Everyday Italian by Giada De Laurentiis

(Serves 4)Noodles in pan

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

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 over cooked pasta.


  1. jessie says:

    katharine Thats a fabulous recipe for the shrimp dish. Rosie is giving me a lesson. Will write you soon – GAM

  2. Me says:

    This looks really yummy although I wonder if you did indeed use the whole teaspoon of red pepper flakes….

    I’ll try this one soon.

  3. jessie says:

    Katharine – I love so much getting your blog receipes. How on earth do you find the time to photograph, (they’re so good) cook, present, and blog all these goodies, keep your job at the mjuseum, and keep RJ fed and happy is a miracle to me. Your’re GREAT. If you can, could you send me a receipe or your crab cakess. I’m giving a GIG before go to arizona for two months and thought I,d try and tackle them along with a file gumbo. What do you think. Lots of love to you both – GAM

  4. KK Millet says:

    You caught me – I lowered the red pepper flakes to taste (probably over a 1/2 tsp. though!), which for me is usually pretty weak in the spicy department.

    Gam, you aren’t the first to ask for those Crab Cakes – they were a huge hit on Christmas eve. I promise to make them and post them soon!

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