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ceezaah

LOOKING for: Shrimp Fra Diavolo

ceezaah
15 years ago

Does anybody have a good recipe for Shrimp Fra Diavolo that they have tried?

I've found different recipes for it but nothing like I used to get in a restaurant a few years ago. That place has since closed.

Thanks.

Comments (2)

  • mamalou
    15 years ago
    last modified: 9 years ago

    Here's my favorite recipe. I sometimes add mussels too. If you are not a fan of salt, taste the sauce before you add it.


    Fra Diavolo Sauce with Pasta and Seafood

    Ingredients:
    4 tablespoons olive oil, divided
    6 cloves garlic, crushed
    3 cups whole peeled tomatoes with liquid, chopped
    1 1/2 teaspoons salt
    1 teaspoon crushed red pepper flakes
    1 (16 ounce) package linguine pasta
    8 ounces small shrimp, peeled and deveined
    8 ounces bay scallops
    1 tablespoon chopped fresh parsley

    Directions:
    1 In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
    2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
    3 In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

  • chase_gw
    15 years ago
    last modified: 9 years ago

    This one is very tasty.

    Shrimp Fra Diavolo With Linguine (Cooks Illustrated Courtesy Debbi814)

    1 Lb medium-large shrimp (preferably 31 to 35 count), peeled (and deveined, if desired), preferably Gulf or Mexican Whites
    1 Tsp crushed red pepper flakes (or more to taste)
    6 Tbl extra-virgin olive oil
    1 1/2 Tbl table salt
    1/4 Cup Cognac or brandy
    4 Tbl minced garlic (about 12 medium or 8 large cloves)
    1/2 Tsp granulated sugar
    1 (28-ounce) can diced tomatoes drained
    1 Cup medium-dry white wine such as Sauvignon Blanc
    1/4 Cup minced fresh parsley leaves
    1 Lb linguine or spaghetti

    1. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.

    2. While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add shrimp to skillet and quickly spread in single layer; cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds. Off heat, stir to turn shrimp, and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer shrimp to medium bowl, and set aside.

    3. Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic;cook, stirring constantly, until garlic foams and is sticky and straw colored, 7 to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved shrimp and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil.

    4. While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
    Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce (without shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and shrimp, and serve immediately.


    Giada has one a little less complicated but I haven't tried it.

    Shrimp Fra Diavolo

    1 pound large shrimp, peeled, deveined
    1 teaspoon salt, plus additional as needed
    1 teaspoon dried crushed red pepper flakes
    3 tablespoons olive oil, plus 1 to 2 tablespoons
    1 medium onion, sliced
    1 (14 1/2-ounce) can diced tomatoes
    1 cup dry white wine
    3 garlic cloves, chopped
    1/4 teaspoon dried oregano leaves
    3 tablespoon chopped fresh Italian parsley leaves
    3 tablespoon chopped fresh basil leaves

    Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

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