Shrimp Fra Diavolo

Ingredients

• 3 heads, plus 3 clovesgarlic (3 cloves grated)
• 30 mlchopped Calabrian chillies
• about 110 gjarred roasted red peppers
• 1 can (794 g)San Marzano whole tomatoes, crushed by hand
• 60 mldry white wine (optional; Sauvignon Blanc suggested)
• 60 ml, plus extra for the shrimpgood-quality extra-virgin olive oil
• about 40 gdiced shallots
• 1½ teaspoons (about 6 g)sugar
• 454 glarge shrimp, deveined and peeled
• to tastepimentón or smoked paprika
• to tastekosher salt
• to tastefreshly cracked black pepper
• 1 teaspoonchopped flat-leaf parsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 204°C.

2. 2

   Roast the garlic

   Cut 1.3 cm from the top of each garlic head. Drizzle olive oil over the cut surfaces, working it into the cloves, then wrap the heads in foil and roast for 45 minutes. If the heads are small, check them after 30 minutes; they should be caramelised. Unwrap and leave to cool.

3. 3

   Season the shrimp

   Put the cleaned, deveined shrimp in a bowl. Season with kosher salt, freshly cracked black pepper and pimentón or smoked paprika, then add 1 teaspoon olive oil and the grated garlic. Mix well and set aside.

4. 4

   Blend the peppers

   When the roasted garlic is cool enough to handle, squeeze each head from the bottom so the cloves come out at the top. Put the cloves in a blender with the roasted peppers and blend until smooth.

5. 5

   Simmer the sauce

   Set a Dutch oven over medium-high heat and add the olive oil, shallot and Calabrian chillies. Cook for 2 minutes, or until fragrant. Add the hand-crushed tomatoes and wine, if using. Bring to the boil, reduce to a simmer and cook for 10 minutes, stirring occasionally. Stir in the sugar and season to taste with kosher salt.

6. 6

   Cook the shrimp

   While the sauce simmers, heat 2 teaspoons olive oil in a sauté pan and add the shrimp. Cook for 4–6 minutes, just until plump; avoid overcooking or they may turn rubbery.

7. 7

   Plate and serve

   Spoon the sauce into a serving bowl and top with the shrimp and chopped parsley. Alternatively, stir the cooked shrimp into the sauce before serving. Serve with crusty bread.

What is Shrimp Fra Diavolo?

Fra Diavolo is an Italian-American style of spicy seafood dish, usually built around tomatoes, chilli and seafood. The name means “Brother Devil”, a nod to its heat.

This version layers in roasted garlic and red peppers, which give the tomato sauce a mellow sweetness and a smooth texture. Cooking the shrimp separately helps keep them tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 35g protein, 29g carbs, 20g fat.

The shrimp provide most of the protein, while the tomatoes, peppers and sugar contribute carbohydrates. Olive oil carries much of the fat, with smaller amounts from the shrimp. For a balanced plate, serve a measured portion with plenty of vegetables alongside the bread or pasta.

Roasted garlic and peppers

Roasted garlic: roasting whole heads softens their sharpness and brings out a mellow, rounded flavour. Let the heads cool enough to handle before squeezing out the cloves.

Roasted peppers: blending them with the garlic makes a smooth base to stir into the tomato sauce. Blend until no large pieces remain.

Build the spicy tomato sauce

Chillies and shallots: briefly cooking them in olive oil releases their aroma before the tomatoes go in. Calabrian chillies vary in heat, so the sauce’s spice level depends on the brand and amount used.

Tomatoes and wine: crushing the tomatoes by hand leaves a rustic texture, while the wine is optional. Let the sauce simmer for the stated 10 minutes so the flavours come together, then season with salt and sugar.

Keep the shrimp tender

Seasoning: the grated garlic, oil, pepper and pimentón coat the shrimp before cooking. Set them aside while the sauce simmers, as directed.

Doneness: cook for 4–6 minutes, stopping once the shrimp are plump. They can become tough and rubbery if left in the pan too long.

Choose how to serve it

Separate plating: spoon sauce into bowls and place shrimp on top for a clear contrast between the two. This also makes it easy to portion the shrimp.

With bread or pasta: crusty bread is suggested for scooping up sauce. Pasta is another pairing mentioned for the dish; serve it alongside or use the sauce to dress it.

Plan the timing

Garlic first: the garlic roasts for 45 minutes, so start with it before moving on to the shrimp and sauce. Small heads may be ready sooner; check after 30 minutes.

Overlap the work: season the shrimp while the garlic roasts, then make the sauce while it cools. Cook the shrimp during the sauce’s 10-minute simmer.

Recipe notes & tips

• Check small garlic heads after 30 minutes so they do not over-roast.
• Let the roasted garlic cool before squeezing out the cloves.
• Use a blender to make the garlic and pepper mixture smooth.
• Stir the tomato sauce occasionally as it simmers.
• Cook the shrimp only until plump, within the stated 4–6 minutes.
• Taste the sauce after adding the sugar and adjust the salt to taste.

Variations

• Adjust the heat: use less Calabrian chilli for a milder sauce.
• Skip the wine: leave it out as the recipe allows and continue with the tomatoes.
• Use smoked paprika: choose it instead of pimentón to season the shrimp.
• Serve with pasta: pair the sauce and shrimp with cooked pasta for a more filling meal.
• Add fresh herbs: use the chopped parsley as the finishing garnish, as directed.

Common mistakes to avoid

• Burnt garlic: check small heads after 30 minutes and remove them once caramelised.
• Unevenly seasoned shrimp: mix the shrimp thoroughly with the salt, pepper, paprika, oil and grated garlic.
• Overcooked shrimp: take them off the heat as soon as they are plump.
• Flat sauce: season it with kosher salt to taste after adding the sugar.
• Rushed garlic: allow the heads to roast for the full 45 minutes unless small heads are ready earlier.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently in a pan until hot, taking care not to cook the shrimp for long enough to toughen them.

Frequently asked questions