I’ve been making this dish for a few years now, but I wasn’t using this recipe. The one I was using was from Giada (love her food!) and had more onion and less tomato. It was good, so I kept making it, but it just wasn’t entirely what I thought it should be. When I came across this recipe, it was more of what I had in mind. After a few tweaks I carried over from the other recipe, it was perfect!
Fra Diavolo means brother devil… I’m going to assume because it’s devilishly spicy? Hehe. It has kick to it, which you can reduce or increase to your liking. I love it over linguine, but you use your choice of pasta, or even use it as a dip. So if you feel like something a little spicy to warm yourself, make sure you give this delicious shrimp a try!Shrimp Fra Diavolo
1 pound dried pasta
1 pound large uncooked shrimp, peeled and deveined
4 tablespoons olive oil
8 cloves garlic, minced
1 medium onion, finely chopped
1 cup dry white wine
1 (28 ounce) can crushed tomatoes
1 teaspoon crushed red pepper flakes, divided
¼ teaspoon dried oregano
¼ cup fresh flat-leaf parsley, chopped
¼ cup fresh basil, chopped
Parmesan cheese, grated (for garnish)
In a small bowl, season shrimp with salt, pepper, and ½ teaspoon red pepper flakes. In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the shrimp and saute for one minute, then flip shrimp and saute until the shrimp is cooked and no longer translucent; using a slotted spoon, remove the shrimp from skillet and set aside.
Add the onions to the skillet and saute for 5 minutes, or until translucent. Add garlic and saute for one minute, or until fragrant. Add wine to deglaze pan, then add tomatoes, oregano, and ½ teaspoon crushed red pepper. Reduce heat to medium-low, and let sauce simmer and reduce for 10 to 15 minutes, until it is your desired thickness. Return shrimp to the skillet along with the parsley and basil, and toss to coat in the sauce.
Meanwhile, bring a large pot of water to boil, and cook pasta according to package instructions. Drain the pasta, then toss with the sauce and shrimp. Garnish with additional parsley, basil and Parmesan cheese.
Source: Adapted from Gimme Some Oven