Shrimp fra diavolo
Fra diavolo means "brother devil" in Italian due to the spicy addition of red pepper flakes. It's most commonly prepared with lobster, but shrimp also works exceptionally well.
- 1/4lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 15oz can diced tomatoes
- 1/4 cup white wine
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes, divided
- 1 tbsp fresh basil
- Dried oregano, to taste
- 1/2 tbsp fresh parsley
- S&P, to taste
- 2oz pasta (optional)
- Heat a large skillet on medium high. Toss shrimp in olive oil, half the red pepper flakes and a pinch of salt. Add shrimp to skillet, cook for 1 minute, flip shrimp and cook for an additional minute, place in a bowl and set aside.
- Turn heat to medium. Add shallot and garlic to the same skillet, adding more oil if necessary. Cook until translucent.
- Add wine and cook for 5 minutes, or until wine is reduced. Add diced tomatoes, basil and oregano. Bring mixture to a low boil and simmer for about 10 minutes to allow the sauce to thicken and flavors to meld.
- Add shrimp to the sauce and heat through for about a minute. Serve over pasta or with a torn piece of crusty Italian bread. And pour yourself a nice glass of the wine you used in the sauce.
I have to say, I'm impressed with myself. I cooked the shrimp perfectly and I actually really, really liked it. Honestly, this tasted phenomenal and was brimming with flavor and the right amount of heat. I don't think I need to explain it any further; the pictures speak for themselves.
Italian food, you never let me down.
This post is also a hint to my new blog name. Any guesses? You'll find out soon enough.