Shrimp Fra Diavolo
I think I originally saw this in Epicurious magazine
Ingredients
- 1 lb spaghetti
- 1 lb large shrimp, peeled and deveined
- salt, to taste
- 1 tsp red pepper flakes
- 6 tbsp olive oil
- 1/4 cup cognac or brandy (optional)
- 12 cloves garlic, minced (about 4 tbsp)
- 1- 28 oz can diced tomatoes, drained
- 1 cup white wine (optional)
- 1/2 tsp sugar
- 1 tsp dried oregano or Italian herbs
- 1/4 cup parsley, minced
- 1/4 cup basil, finely sliced
- pepper, to taste
Instructions
- Toss the shrimp with 3/4 teaspoon salt and 1/2 teaspoon of the red pepper flakes.
- Bring a large pot of water to a boil. When the water is boiling, salt the water and add the spaghetti. Cook according to the package directions to al dente. Drain spaghetti and return it to the pot, making sure to reserve a cup of the starchy cooking water.
- While the water is boiling, heat 2 tablespoons of the oil in a large skillet over high heat. Add the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn color, about 30-45 seconds. Stir the shrimp and cook until the shrimp are colored on both sides.
- (Optional) Add the cognac and reduce for about 2 minutes. You can also light the cognac if you want to be fancy
- Remove the shrimp and any liquid to a bowl and let the skillet cool for a few minutes.
- Add 3 tablespoons of the oil back to the cooled pan. Reduce the heat to low, add 3 tablespoons of the garlic and cook over low heat, stirring often, until the garlic foams and is sticky and straw-colored - about 7-10 minutes.
- Stir in the remaining 1/2 teaspoon red pepper flakes, the tomatoes, sugar, oregano/herbs, wine (optional) and 3/4 teaspoon salt. Bring to a simmer and cook until thickened and fragrant, about 8 minutes.
- Stir the remaining 1 tablespoon garlic, the parsley and the reserved shrimp and any accumulated juices into the tomato sauce. Continue to simmer until the shrimp are heated through, about 1 minute.
- Stir the tomato/shrimp mixture, plus the remaining tablespoon of olive oil into the drained spaghetti. Toss to coat. Season with salt and pepper to taste. Add the reserved cooking water as needed to loosen up the sauce before serving. Sprinkle with additional parsley and basil.
Notes
- If you have the time and inclination, save the shrimp shells and add to a pan. Drain the liquid from the can of tomatoes into the pan and boil for about 5 minutes. Strain the liquid into the pan when you add the tomatoes to the garlic
- As shown, this is pretty spicy. Cut the red peppers in half if you want it to be milder
- Real Italians would be horrified, but I like to sprinkle with Parmesan chese when serving