Fra Diavolo is Italian for Brother Devil. I thought that was pretty fitting for a post on Halloween, don't you agree?
I've made this dish many times in the past, but of course, for some reason, I haven't made it in ages. The other day I was thumbing through one of my cookbooks when I was reminded of it. I've also made this with chicken too, so if you aren't a fan of shrimp, don't run away. This is a very simple dish with a very fancy name and if you like a bit of spice in your life, this recipe is made just for you!
Shrimp Fra Diavolo
Adapted from Giada de Laurentiis
20 large shrimp, peeled and deveined
1/4 teaspoon salt
1 teaspoon red pepper flakes, divided
1 teaspoon olive oil
2 garlic cloves, finely minced
1 (14oz) can crushed tomatoes
1/4 cup red wine
1/4 teaspoon dried oregano
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1/2 lbs. thin spaghetti
Toss the shrimp with salt and red pepper flakes. Let sit for 15 minutes.
Cook pasta according to package directions; drain and set aside.
In a skillet heat the olive oil over medium heat. Add the shrimp and saute for 3-5 minutes, or until the shrimp are pink and cooked through. Remove and set aside. Add the garlic to the skillet and saute for 30 seconds. Add the crushed tomatoes, red wine and oregano. Stir to combine. Reduce heat and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp to the skillet and add the parsley and basil. Stir to combine. Let cook another 1-2 minutes. Season with salt and pepper to taste. Toss in pasta and serve. Enjoy!
One Year Ago: Simple Shrimp Stir Fry
Two Years Ago: Halloween - Our Tradition