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Shrimp Fra Diavolo

Shrimp Fra Diavolo

It’s been one of those weeks where I feel like I’m running around with my hair on fire. So I decided to throw together an easy pasta for dinner – one that has a little fire to it!

Shrimp Fra Diavolo – which translates to Devil Monk or Brother Devil depending upon the source – is a delicious dish that takes about 30 minutes to pull together. The sauce starts with sweet onion and garlic sautéed in olive oil. Crushed tomatoes are added along with a splash of good red wine, fresh parsley and the devilish heat from crushed red pepper flakes.

If your schedule is really tight, pick up shrimp that have already been peeled and deveined. But if you’re so inclined it’s not a difficult task to do yourself. Just grab the feet on the underside and pull the shell away from the shrimp.

Using a sharp knife cut a shallow slit down the center of the shrimp from top to tail and remove any dark vein present. Rinse the shrimp and keep chilled until you’re ready to use them.

A bird’s beak knife makes deveining shrimp quick and easy!

This dish is spicy with a full teaspoon of red pepper flakes – so if you’ve got a delicate palate start with a half-teaspoon – add more if you can take the heat!

Sprinkle with a touch of Parmesan, fresh parsley and serve with a crusty baguette – a wickedly wonderful dish!

Shrimp Fra Diavolo

2 tablespoons olive oil

1 cup chopped sweet onion, about 1 small onion

2 teaspoons chopped garlic

1 large can crushed tomatoes, 28-ounces

¼ cup red wine, such as a Pinot Noir

¼ cup chopped fresh parsley, plus additional for serving

¾ to 1 teaspoon kosher salt, plus more for cooking the pasta

1 teaspoon red pepper flakes

¾ pound extra-large shrimp, 28-30 count, peeled and deveined

¾ pound angel hair pasta

Shredded Parmesan for serving

Pour the olive oil into a shallow stockpot or deep sauté pan placed over medium heat. When the oil is hot toss in the chopped onion, cooking until tender and translucent, about 5 to 7 minutes. Stir in the garlic and cook for an additional 3 minutes.

Add the tomatoes, wine, parsley, kosher salt and the red pepper flakes. The amount of salt will vary depending on the tomatoes you use and your preference. Start with the lesser amount, adding more if needed. Stir to blend together.

Reduce the heat to low, cover and simmer for 15 minutes, stirring occasionally.

If you’re sensitive to spicy – start with 1/2 teaspoon red pepper flakes, adding more if you like the heat!

While the sauce is simmering, bring a large pot of heavily salted* water to a boil. Once the sauce has cooked for 15 minutes stir in the shrimp. Cover the pan and continue cooking for an additional 4 minutes to cook the shrimp.

Add the pasta to the boiling water and cook for 2 minutes or until just tender. Angel hair pasta cooks quickly! Transfer the pasta to the sauce tossing well to coat.

Serve with shredded Parmesan and a sprinkling of fresh chopped parsley.

* Add a handful of kosher salt to the water – you want the water to taste salty.

Serves 4.

Shrimp Fra Diavolo, courtesy of Preserving Good Stock

November 7, 2018
: Serves 4

A delicious dish that comes together quickly - perfect for a busy night. Sprinkle with a touch of Parmesan, fresh parsley and serve with a crusty baguette – a wickedly wonderful dish!

By:

Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion, about 1 small onion
  • 2 teaspoons chopped garlic
  • 1 large can crushed tomatoes, 28-ounces
  • ¼ cup red wine, such as a Pinot Noir
  • ¼ cup chopped fresh parsley, plus additional for serving
  • ¾ to 1 teaspoon kosher salt, plus more for cooking the pasta
  • 1 teaspoon red pepper flakes
  • ¾ pound extra-large shrimp, 28-30 count, peeled and deveined
  • ¾ pound angel hair pasta
  • Shredded Parmesan for serving
Directions
  • Step 1 Pour the olive oil into a shallow stockpot or deep sauté pan placed over medium heat. When the oil is hot toss in the chopped onion, cooking until tender and translucent, about 5 to 7 minutes.
  • Step 2 Stir in the garlic and cook for an additional 3 minutes.
  • Step 3 Add the tomatoes, wine, parsley, kosher salt and the red pepper flakes. The amount of salt will vary depending on the tomatoes you use and your preference. Start with the lesser amount, adding more if needed. Stir to blend together. If you’re sensitive to spicy – start with 1/2 teaspoon red pepper flakes, adding more if you like the heat!
  • Step 4 Reduce the heat to low, cover and simmer for 15 minutes, stirring occasionally.
  • Step 5 While the sauce is simmering, bring a large pot of heavily salted* water to a boil.
  • Step 6 Once the sauce has cooked for 20 minutes stir in the shrimp. Cover the pan and continue cooking for an additional 4 minutes to cook the shrimp.
  • Step 7 Add the pasta to the boiling water and cook for 2 minutes or until just tender. Angel hair pasta cooks quickly! Transfer the pasta to the sauce tossing well to coat.
  • Step 8 Serve with shredded Parmesan and a sprinkling of fresh chopped parsley.
  • Step 9 * Add a handful of kosher salt to the water – you want the water to taste salty.


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