This is one of those dishes that sounds really fancy and tastes really fancy, but is actually really easy. "Fra diavolo" literally just means a spicy sauce, but apparently this isn't even a very authentic Italian dish. To that I say, Italians, you are missing out. This sauce is so luxurious and gorgeous. The transformation from liquid to thick, gorgeous sauce is unreal. I will say that this isn't exactly a "simple meal" because it does take some time, but if you've got it, take it, and if you don't, save it for a weekend meal or for guests. And in case you're wondering, shrimp is my son's favorite food. My daughter loved the noodles. The spiciness didn't deter them at all. :)
Shrimp Fra Diavolo
serves 2 (double it for 4)
adapted from The Kitchy Kitchen
I used 4 medium fresh tomatoes (from our CSA). I scored an X in the bottom and boiled them for about 25 seconds, then peeled the skins and chopped. It was really easy and very worth the little bit of effort. If you don't have fresh tomatoes (don't buy junky ones from the grocery store), I recommend buying a good organic can of whole tomatoes and using about 5 and half the juices. As far as the shrimp, I used frozen (thawed) shrimp from Trader Joe's and was very happy with them- if you have access to really fresh shrimp, I'm jealous.
glug of olive oil (coat the bottom of the pan)
1 small red onion, peeled and diced
2 small cloves garlic, minced
1/2 lb. uncooked medium shrimp, peeled and deveinedn (tails removed)
3/4 cup white wine (if you like to drink it, use it)
4 whole tomatoes, peeled and chopped (with juices)
1 Tbsp. tomato paste
3/4 cup organic chicken broth
pinch chili flakes
1/2 Tbsp. dried parsley (or fresh, if you have it)
1/2 Tbsp. unsalted butter
kosher salt and pepper
1. Heat a large heavy-bottomed pot (such as a Dutch oven) over medium heat. Coat the bottom of the pan with olive oil. When hot, add the onions, a large pinch of salt and a smaller pinch of pepper and saute for a good 10 minutes. Add the garlic and saute until fragrant.
2. Now, add the shrimp. Cook for about 3 minutes. Flip the shrimp, add the wine and cook for 3 more minutes. Remove the shrimp with a slotted spoon.
3. Stir in the chopped tomatoes and juices and the tomato paste. Cook for a few minutes, then add the chicken broth, chili flakes and parsley (if using fresh, add this closer to the end). Let sauce simmer for about 20 minutes, stirring occasionally. The sauce will be done when it is thick and silky.
4. Melt in the butter and add the shrimp back to the pot. DONE. Serve with pasta, preferably linguine.