SHRIMP FRA DIAVOLO

Tender shrimp in a spicy white wine and tomato-based sauce. Served with linguini for a satisfying and filling meal.

       

One of my favorite dine-out dishes is Shrimp Fra Diavolo. I love carbo-loading on this slightly spicy tomato sauce-based pasta dish with sweet, tender shrimp. And when it is accompanied by really garlicky garlic bread—YUM! one of the best pasta dinners ever!

Every time I order this dish, I always think that I should make it more often at home. It is so much cheaper and so easy to make. Pasta and tomato sauce are pretty inexpensive, so I'm basically paying in inflated price for a handful of shrimp when dining out. Making it at home allows me to add as many shrimp as I want. And I can tailor the spice level to my preference.

I start out by sautéing some extra virgin olive oil with anchovy paste and red pepper flakes. Do not omit the anchovy. It will not taste fishy. In fact you won't even know it's there. What it does is enhance the depth of flavor. Onion and garlic are added next, followed by white wine to build up more flavor. Tomato sauce goes in next and brought to a simmer. Finally shrimp is added the last few minutes of cooking, and the whole thing is finished off with fresh basil. 

I love that this meal that can be put together in less than 30 minutes. It never fails to fill me up and make me happy. One word of advice while eating Shrimp Fra Diavolo: avoid splashing yourself in the eye at all cost. I got sauce in my eye once at a restaurant and thought I was going to go blind! I don't know how in the world it happened. Never in my decades of eating pasta have I ever experienced such a thing! And with my luck, it had to happen when I was eating a spicy sauce. I had to go the the ladies room (Eww!! I avoid public bathrooms unless it's life or death) to wash the spicy sauce out of my eye. It was bloodshot and teary when I returned to the table, but it did not prevent me from enjoying the rest of my meal—a girl has got to eat!

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SHRIMP FRA DIAVOLO  

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INGREDIENTS: 

10 16/20 count shrimp, deveined with tails on

8 oz. uncooked linguini 

1 tbsp. extra virgin olive oil

1 1/2 tsp. anchovy paste (this amount if you're new to anchovies, a little more if you like it)

1/2 tsp. red pepper flakes (this give just a little bit of warmth, add more for more heat)

1 heaping tsp. chopped garlic

1 cup chopped onion

1/2 cup dry white wine

1 can (28 oz.) crushed tomatoes

3/4 tsp. salt

1/4 tsp black pepper

3 tbsp. chopped basil (divided)

INSTRUCTIONS:

Boil a large pot of water for cooking. Cook linguini until al dente according to package direction while the sauce simmers.

Preheat olive oil in a large saute pan on medium heat. Add anchovy paste and red pepper flakes. Cook 1 minute. Add onion and garlic. Cook for 3 minutes, stirring frequently. Add wine and cook for 1 minute. Add tomato sauce and bring to a boil. Reduce heat and simmer for 15 minutes. Increase heat to medium. Submerge shrimp in sauce cook for 2 minutes. Turn shrimp over, add 2 tablespoon basil and cook for 1 minute.

Add cooked linguini to sauce, stirring to incorporate. Garnish with the remaining 1 tablespoon basil. Makes 2 servings.

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