Shrimp Fra Diavolo
In 2001, I went for a few trips to New York 🗽. It was mostly for business mixed with a little pleasure. I was planning an event for an art gallery. The owner’s secretary was helping me tremendously with all the details. He and I connected so well. We always had fun together!
When the day was over, most of the time, we either ended up going out for dinner, went clubbing 💃, or attended some private parties. One time, he took me to this amazing restaurant called Tony’s di Napoli located on the Upper East Side. This is where I had my first Shrimp Fra Diavolo!
OMG 🤯!
This lovely spicy sauce is incredible! Made with tomatoes, white wine and seasonings such as red pepper flakes, Italian seasoning, smoked paprika (not traditional but it gives a gorgeous taste to the sauce), lemon zest 🍋 and parsley, this is a great recipe to make anytime! It takes 30 minutes to make… bonus!
When making Shrimp Fra Diavolo, I stick to the classic way using that protein. On the other hand, you can use clams, lobster 🦞 or mussels as well as chicken… why not! The same when it comes to white wine… switch to red or even better, add a splash of sherry!
Let’s talk about leaving the tails 🍤 on the shrimp/prawns…
When eating them by themselves, yes, it does make a nice presentation. It also makes sense to grab the tail while eating them like when having shrimp cocktail. Now, when they’re cooked in a sauce or soup and people leave the tails on, I find it annoying!!! The last thing I want to do is to put my fingers to my mouth 👄 to retrieve the tails SO please, remove them!
Spice up your life by making this flavorful Shrimp Fra Diavolo! A bit zippy but not overly, this is another delicious 30-minute ⏳ recipe to add to your repertoire! It can be served over linguine or spaghetti!
Bon Appétit! 🍽
Check out these other amazing pasta recipes… 😀
– Spaghetti Aglio e Olio
– Baked Ziti
– Pappardelle with Pancetta & Mushrooms
– Moules à la Provençale on Fettuccine
– Lasagna Roll Ups
– Gnudi aka Malfatti
– Creamy Tortellini Boscaiola
– Pastitsio
– Fettuccine alle Vongole – Clam Fettuccine
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza
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Shrimp Fra Diavolo
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Ingredients
- 3/4 to 1 lb. prawns, peeled, deveined and patted dry
- 1 tsp. red pepper flakes, or more to taste
- 1 tsp. smoked paprika
- ground Himalayan pink salt, to taste and divided
- 3 tbsp. olive oil, divided tips & tricks
- 1 cup yellow onions, chopped
- 1/2 cup roasted red peppers, chopped
- 4 large cloves garlic, pressed
- 1 tbsp. tomato paste tips & tricks
- 1 can (15 oz.) diced tomatoes
- 1 cup dry white wine
- 1 tbsp. Italian seasoning see Recipe
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tsp. lemon zest
- 8 oz. linguine, cooked see Recipe
- 1/4 cup parsley, finely chopped tips & tricks
- 1/4 cup grated Parmesan cheese, for garnish
Directions
- In a large bowl, combine prawns, red pepper flakes, smoked paprika and salt. Pour in 1 tbsp. oil and toss to coat.
- In a large skillet over medium-high heat, add the remaining 2 tbsp. oil and when it starts shimmering, add shrimp mixture in a single layer. Cook for 1:30 minutes per side (*see footnote).
- Using a slotted spoon, transfer the shrimp to a bowl and set aside.
- In the same skillet, reduce heat to medium and add onions; sprinkle on salt. Sauté for 2 minutes or until translucent.
- Add roasted red peppers and garlic; sauté for 1 minute. Add tomato paste and stir to coat.
- Add diced tomatoes and pour in white wine; season with black pepper and Italian seasoning. Stir well, reduce the heat to medium-low and simmer gently for 15 minutes.
- Meanwhile, cook the pasta according to the package directions.
- Return the shrimp to the skillet including any accumulated juices and add lemon zest. Cook until warmed through, about 2 minutes.
- Add cooked linguine and chopped parsley; stir until blended. Serve in warm bowls and sprinkle on some Parmesan cheese.
Notes
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