Shrimp Fra Diavolo

Of all the dishes I make, this is the one that causes people to demand the recipe on the spot.  I don’t usually brag, but this is out of this world good.  It’s actually a combination of two recipes that I’ve adapted over time, and what happens between them is some kind of magic.  I don’t control it, I just enjoy it.  The main flavors are the heat from the crushed red pepper and the lemon in the spaghetti – you know how opposites attract.  Then the shrimp and tomatoes and spices – it’s just deliciousness.  And quite impressive, without being the least bit difficult.  Feel free to add more or less red pepper to suit your tolerance for heat.  ( happen to like it hot, so I usually add a little more than called for.  I can promise you that once you’ve made this it will become a regular on your menu.

Shrimp fra Diavolo
serves 4-6
1 pound shrimp, peeled and deveined
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
Olive Oil
1 medium white onion, chopped into large pieces
2 cloves garlic, minced
28 ounce can of diced tomatoes
1 tablespoon dried oregano
1 cup dry white wine (I use chardonnay)
1 cup fresh flat leaf parsley, chopped
1 pound spaghetti
3 lemons
1/2 cup parmesan cheese, plus more for serving
For shrimp:
In a small bowl mix together the shrimp, red pepper, and salt.  Heat one tablespoon olive oil in a large non-stick skillet over medium high heat.  Cook shrimp for 3-4 minutes, until they just begin to curl and turn opaque.  Remove shrimp from pan and set aside.
Heat one tablespoon olive oil in same skillet, over medium heat.  Add onion and garlic.  Cook until onions begin to soften, about 5 minutes.  Add tomatoes, oregano, and wine.  Stir until combined.  Simmer over medium heat for 10 minutes, until sauce begins to thicken.
Add the shrimp and any accumulated juices to skillet, along with the parsley.  Stir, cook 2 more minutes then remove from heat.
For Pasta:
Boil pasta in a large pot of salted water until al dente (or your preference of doneness). While pasta is boiling, zest the lemons into a small bowl, then add their juice.  Drain pasta and place in a large serving bowl.  Add lemon zest and juice.  Stir well to combine.  Add the parmesan cheese.
Add the sauce to the pasta.  Stir and serve with parmesan cheese sprinkled on top.
 Both recipes originally adapted from Giada deLaurentis and Food Network.
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  1. kerrimanda says

    So this means we can discard the paper plate on which you wrote the recipe??? TP loved it!!

  2. Angi Meloy says

    I’ve tried quite a few of your recipes (stacked veggie enchiladas, yum!), but this dish may be my favorite so far. So easy to make and the flavor is out of this world! Thank you for what you do.