Shrimp Fra Diavolo Recipe
One of my favorite meals to order out at an Italian restaurant is a seafood fra diavolo. I love spicy food and this is not a meal I ever make.
…until recently! In our garden this year, we decided to grow red chili peppers so I thought I would experiment with my own recipe for a shrimp fra diavolo. I hope you enjoy!
- 1 lbs linguine
- 1 lbs raw shrimp, peeled and deveined
- 1-28 oz can of whole tomatoes, crushed by hand
- 2 tbs tomato paste
- 2 tbs olive oil
- 1 yellow onion, sliced
- 5-7 gloves of garlic, sliced
- 1/2 c. red wine
- 1 tbs fresh parsley, chopped
- 1 tbs fresh basil, chopped
- 1 tbs sugar
- red pepper flakes (I won’t put a specified amount because everyone handles heat differently. In total, I used about 1 tbs of red pepper flakes throughout the whole recipe.)
First, pat your shrimp dry. In a bowl, combine the dry shrimp with one tbs of red pepper flakes, 1/4 tsp salt, and 1/8 tsp pepper. In a very hot pan lowered to medium heat, sear the shrimp on both sides until pink. Remove the shrimp and set aside. (Don’t overcook the shrimp!)
Add 1 tbs of olive oil to the pan, followed by the sliced onion. When barely translucent, add the sliced garlic and cook for a few minutes until very aromatic. Add the tomato paste and combine. Once the paste is completely incorporated, deglaze the pan with the red wine.
Add the tomatoes, parsley, basil, sugar, salt and pepper to taste, and additional red pepper flakes. (I used about an extra 1-2 tsp of red pepper flakes here.) Simmer for 15-20 minutes.
In the meantime, boil a large salted pot of water. Once at a rolling boil, cook the linguine until al dente.
Once the sauce has been simmering for 15-20 minutes and the pasta is almost complete, add the shrimp back to the sauce and cook for an additional 3-5 minutes. Drain the pasta, plate the desired amount, and cover with the shrimp fra diavolo. Garnish with chopped parsley, basil, extra red pepper flakes, etc.
Enjoy! Let me know if you try my shrimp fra diavolo recipe!
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