My Mother Anna Marie LOVED this classic Italian-American Spicy Shrimp pasta!
Shrimp Fra Diavolo is the name given in Italian-American cooking to shellfish (shrimp or lobster) in spicy tomato sauce and often served tossed with Linguine Pasta.
Shrimp Fra Diavolo Recipe - Brother Devil print version
1/3 cup olive oil
16 each 16/20 size Shrimp, peeled and deveined
7 cloves peeled Garlic, minced fine
3 Shallots, chopped
30 San Marzano Cherry Tomatoes (about 6 oz.), cut in half
10 cups San Marzano Crushed Tomatoes
1 1/2 cups Pino Grigio
1/4 cup crushed Sicilian Style Cracked Olives
1 tbsp Leaves of Fresh Oregano, minced
Salt and freshly ground black pepper to taste
1/2 lb. Percatelli, Bucatini or Linguine
Leaves from 2 sprigs Fresh Italian Parsley, chopped
1 tsp. Crushed Red Chili
- Heat oil in a large skillet over medium heat
- Add shrimp and cook, until just cooked through, about 2 1/2 minutes per side. Transfer to a plate and set aside
- Add garlic and shallots to skillet and cook until soft, 3-5 minutes.
- Add San Marzano cherry tomatoes, San Marzano crushed tomatoes , Pino Grigio, and Leaves of Fresh Oregano, Sicilian Olives
- Season to taste with salt and pepper and simmer, stirring occasionally and reducing heat if liquid starts to boil too rapidly, until sauce has thickened, about 25 minutes.
While you are making the sauce cook the pasta in a large pot of boiling salted water over high heat until just tender Drain, reserving 1\4 cup of the pasta water.
Add parsley, Crushed Red Chili, pasta, pasta water, and shrimp to skillet and toss well. Divide pasta and sauce between 2-4 warm plates, arranging half the shrimp in center of each plate.