This Spicy Shrimp Fra Diavolo Pasta Recipe is Absolutely Delicious
In Italian Fra Diavolo means Brother Devil. This spicy shrimp pasta recipe is easy to make and a great way to improve a weeknight menu. Add this dish to your family dinner ideas.
I'll also explain the many ways shrimp are classified. Shrimp classification can be a confusing word salad of terms referring to the size, amount of cleaning and type of shrimp referenced in a recipe. I'll break it down for you with a nice explanation to make you a certified shrimp inspector!
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Linguine with Shrimp Al Diablo Recipe by Laura Vitale Laura In The Kitchen Episode 44
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Shrimp Fra Diavolo Pasta | Food Network
This spicy pasta dish is a quick and easy weeknight meal.
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Shrimp Fra Diavolo
Recipe courtesy of Food Network Kitchen
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
Level: Easy
Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled and deveined
5 cloves garlic, thinly sliced
2 to 4 anchovy fillets, chopped
1 teaspoon red pepper flakes, plus more for topping
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1/2 cup dry white wine
3 sprigs oregano, leaves stripped and roughly chopped
Kosher salt
12 ounces bucatini or linguine
1/2 cup fresh parsley or basil leaves, roughly chopped
Directions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.
Recipe courtesy Food Network Magazine
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Shrimp Fra Diavolo Pasta | Food Network
Dinner Ideas | Shrimp Fra Diavolo
Shrimp Fra Diavolo @UhadmeatKitchen
In this short recipe video ALEXIA teaches you how to make her delicious Shrimp Fra Diavolo featuring some fine ingredients from The Pastene Company!
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Spicy Shrimp Fra Diavolo Recipe - Glen And Friends Cooking
Spicy Shrimp Fra Diavolo Recipe - Glen And Friends Cooking
This is an American-Italian dish that crops up in the restaurant scene in New York / New Jersey. The restaurant with the earliest claim to inventing the Fra Diavolo sauce recipe, says that they invented it in 1908... while most other restaurants claim they invented it in the 1940s. We'll never know, and it's really not worth arguing over it - Just make the sauce and enjoy it!
Ingredients
500g (1 pound) large shrimp, cleaned and shelled
5 mL (1 tsp) crushed red pepper flakes
30 mL (2 Tbsp) Peperoncini Piccanti
2 mL (½ tsp) baking soda
60 mL (¼ cup) olive oil
250g (½ pound) linguine
3-5 cloves garlic, minced
Small onion, diced
1 hot pepper, chopped
45 mL (3 Tbsp) tomato paste
2 mL (½ tsp) dried oregano
Salt and pepper to taste
125 mL (½ cup) dry white wine
1 -796 mL (28 ounce) can of plum tomatoes
60 mL (¼ cup) clam juice
Handful fresh parsley minced
Method:
If you have the shrimp shells - heat ¼ cup olive oil in your pot, and fry the shells to flavour the oil.
Remove and discard shells - leaving as much oil as possible behind.
Mix together shrimp, red pepper flakes, Peperoncini Piccanti, baking soda and a drizzle of oil.
In the same pan / oil that you fried the shells; sauté shrimp until pink.
Remove shrimp from pan and set aside.In the same pan sauce the onion, and hot pepper until soft.
Add in the garlic, tomato paste, and oregano and sauté until tomato paste is caramelised.
Salt and pepper to taste.
Add the white wine and scrape up the fond from the pan.
stir in the tomatoes and clam juice; simmer for 20 minutes.
Boil pasta 1-2 minute less than package instructions in salted water.
Drain pasta, and stir into the sauce; cook pasta in the sauce for 2-3 minutes more.
Add the shrimp back to the pan, stir it all together, and serve.
Sprinkle parsley overtop.
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