Shrimp Fra Diavolo
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • Chili OIl ~make ahead of time:
  • 1 c. extra virgin olive oil
  • 2 t. crushed red pepper flakes
  • Shrimp Fra Diavolo:
  • 1½ pounds large shrimp, peeled, deveined, reserve shells
  • ½ t. Kosher salt
  • ½ t. red pepper flakes
  • 1 T. extra virgin olive oil
  • 28 oz can San Marzano tomatoes
  • 3 T. extra virgin olive oil, divided
  • 1⅓ c. dry white wine, divided~ I used a savignon blanc.
  • 1 medium red onion, peeled, sliced pole to pole, thinly sliced
  • 4 garlic cloves, thinly sliced,minced
  • ½ t. red pepper flakes- Add more if that's your preference.
  • ½ t. dried oregano or 1-1/2 t.-1 T. fresh oregano leaves, chopped
  • 2 anchovy filets, rinsed, dried and minced
  • ⅓ c. fresh basil chiffonade
  • ¼ c. chopped fresh parsley leaves
  • 2 T. pepperoncini, chopped plus 1 T. brine
  • chili oil
  • Parmigiano-Reggiano Cheese
Instructions
  1. Chili Oil may be prepared ahead of time so it is ready when you make this dish if you are choosing to make it. Its time is not included in prep time below.
  2. Heat oil and red pepper flakes until it reaches 180 degrees. Allow it to cool to room temperature for about 2 hours, Store in a sealed container.
  3. Peel shrimp and pat dry. Reserve the shells. In a small bowl, toss the peeled shrimp with red pepper flakes, salt and 1 tablespoon of olive oil.
  4. Over a large bowl, with a colander in place, drain the can of tomatoes. Gently squeeze the tomatoes by hand, releasing their juices. Press tomatoes with the back of a spatula to release more.Set tomatoes aside in a bowl to use later in the process.
  5. In a large stainless skillet, preheated to medium high heat, drizzle a tablespoon of oil. Add the reserved shells. Stir constantly for a couple of minutes as shells change color.
  6. Remove pan from heat and add 1 cup of white wine to deglaze pan.
  7. Return pan to the heat. Stir in the reserved tomato juice. Simmer for about 5 minutes.
  8. Pour contents in colander over large bowl again. Stir to allow all the juice to drain through.
  9. Wipe out pan and over medium high heat, cook shrimp in batches for about 2 minutes on one side and 1 more additional minute on the other. The shrimp is already coated with oil, so it is not necessary to place more oil in the pan at this time.Remove from pan and set aside.
  10. To the same pan over low heat, add 2 tablespoons of oil. Saute the sliced onions until translucent.
  11. Add the garlic, remaining red pepper flakes, and dried oregano( if not using fresh). Stir for 1-2 minutes.If using, rinse, pat dry and mince the anchovies.
  12. Remove pan from the heat.Deglaze pan again with the remaining ⅓ cup of white wine.
  13. At this point, you should have your water boiling ready. Start your pasta so that it is al dente when shrimp is placed in sauce.
  14. Stir in the shrimp shell-infused tomato sauce to the pan along with the crushed tomatoes. Crush tomatoes further using a potato masher or other comparable tool. Cook for about 5 minutes.
  15. Add the chopped fresh herbs along with chopped Peperoncini and some of its brine. Simmer for about 5 minutes.
  16. Add shrimp to the sauce, stirring frequently.
  17. Add ¾ cup to 1 cup of reserved pasta water to the sauce. Stir until blended in well.
  18. You may ladle desired amount of sauce over pasta. Or, using a pasta fork, remove pasta directly from the pot to the sauce pan, stirring to combine and coat the pasta as you prefer.
  19. Drizzle on the chili oil and garnish with grated Parmigiano-Reggiano cheese, if desired.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/shrimp-fra-diavolo/