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Shrimp Fra Diavolo

January 5, 2010

Shrimp Fra Diavolo, means something like shrimp of the drunken friar .  Sounds about right for New Year’s Eve, right?  I

shrimp fra diavolo

had seen a recipe for this a while back in my Gourmet, but looked around epicurious.com for some more inspiration and ended up modifying two dishes to come up with this one.  Fra Diavolo recipes are often made with lobster, which certainly would have been special, but I stuck with shrimp.  Serves 2.

Ingredients:

2 1/2 c canned whole Italian plum tomatoes, with juices

2 T olive oil, divided

1/2 lb medium shrimp, shelled and deveined

1 large shallot, finely minced (optional)

1 T garlic, minced

1/2 c dry white wine

1/2 small red bell pepper, seeded and cut into 1/4″ dice

1/2 t crushed red pepper flakes

1 1/2 T tomato paste

1/4 t sugar

4 T chopped fresh parsley

2 T torn fresh basil

1 t dried or fresh oregano

1/2 box Linguini fini or spaghettini

1/4 c dried Italian bread crumbs

Grated Parmesan, for serving

salt and pepper to taste

Directions:

Puree the tomatoes and their juices in a food processor.  Set aside.

Heat 1 T olive oil in a large skillet over medium heat.  Add garlic and cook 1 minute.  Add shrimp and cook abotu 1 minute on each side, until they barely turn pink but aren’t cooked.  Remove shrimp from pan and set aside, leaving as much garlic in the pan as you can.  Add shallots and wine to the pan to deglaze and cook for about 2-4 minutes to reduce wine by half.  Add bell pepper, pepper flakes, pureed tomatoes, tomato paste, sugar, 3 T parsely and all the basil and oregano.  Simmer, uncovered, for 15-20 minutes, until sauce is fairly thick.  Season to taste with salt and pepper.

Meanwhile, cook pasta and prepare breadcrumbs.  Heat remaining tablespoon of oil in a small skillet over medium high heat.  Add breadcrumbs and stir to combine and prevent them from burning.  Cook for about 2 minutes, just until the breadcrumbs are toasted and set aside.

About 3 minutes before the pasta is done, add shrimp to the tomato sauce and cook until shrimp is just cooked through, about 3-5 minutes.  When pasta is done, remove pasta from pot and place directly in the tomato shrimp sauce with tongs, so some water comes with it.  (If your pasta is done way before the shrimp, drain the pasta and reserve about 1 cup of the cooking liquid to thin the sauce).  Toss together and add more pasta water to thin the sauce, if needed.  Serve pasta in bowls, topped with breadcrumbs and Parmesan.

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One Comment leave one →
  1. Amanda permalink
    January 13, 2010 12:21 am

    My mom brought me ten pounds of shrimp from the coast at Christmas so I was excited to see this recipe – I figured I should try something other than your Greek shrimp with feta for a change. And I’m so glad I did – this was delicious! The red pepper flakes gave it just the right amount of kick and I was pleasantly surprised by how well the toasted bread crumbs complemented it. I doubled the recipe so we could have leftovers and now we’re looking forward to having it tomorrow night too!

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