Although it looks like a lot of ingredients, this shrimp dish can be cooked up in no time with ingredients you probably already have on hand. It is a spicy dish, which it is supposed to be, but is tamed when put on top of pasta and has just the right amount of heat. If you do not like as much heat, you can omit the Calabrian chili paste or reduce the red pepper flakes but be sure to leave enough for some amount of heat. The freshness of the lemon zest and parsley are a great addition at the end, so be sure to include them.
TIPS: If you cannot find Calabrian chili paste (an Italian chili paste usually sold in a jar) you can get a small hot pepper and mince it up instead. Be careful not to sear the shrimp too long in step one, or cook it in the sauce for too long at the end, as shrimp can easily become overcooked and tough. This can be made with thawed frozen shrimp which saves time especially if they are already peeled and deveined.
Shrimp Fra Diavolo (Devil Shrimp)
Ingredients
- 1 1/2 lb large or extra large shrimp peeled, deveined, tails removed, then cut in half lengthwise (optional-this makes them curl up in the sauce)
- 2 Tbsp olive oil
- 1 small onion diced small
- 1 tsp Calabrian chili paste or hot chili pepper diced fine
- 1 tsp red pepper flakes
- 1 tsp fresh thyme chopped (or 1/2 tsp dried)
- 1 tsp dry oregano
- 1 Tbsp garlic minced
- 2 Tbsp tomato paste
- 1 C white wine
- 28 oz can crushed tomatoes (preferably Italian)
- chicken stock as needed
- zest of 1 lemon
- salt and pepper
- chopped fresh parsley or basil (optional)
Instructions
- Heat olive oil in a large saucepan. Add shrimp and saute just until they start to brown on each side (do not overcook as they will finish cooking later in the sauce). Remove and set aside.
- In the same pan, saute the onion until translucent, about 4 minutes. Add the chili paste, red pepper flakes, thyme, oregano, and garlic and saute about 30 seconds until garlic becomes fragrant. Add tomato paste and saute 1 minute. Add white wine to deglaze the pan and simmer to reduce wine slightly, about 2-3 minutes. Add crushed tomatoes and simmer until flavors meld, about 5 minutes. Add chicken stock to adjust consistency if needed.
- Add shrimp back into the sauce and simmer until shrimp are fully cooked through. Add salt and pepper to taste. Stir in lemon zest to taste and chopped parsley or basil if using. Serve hot with a side of pasta or polenta.
- Enjoy!