Note to Self:

Saturday, February 11, 2012

Shrimp Fra Diavolo


This is by far one of my favorite seafood/tomato sauce recipes. It's easy to make and really delicious...and it has an interesting history also. To read more about it's origins, the reason certain ingredients are included, or to see photos of it being prepared, click here. (And no, to some of the squeamish readers who may be afraid of anchovies, you don't taste them in the sauce...they are more of a nuance--I personally love them and ate a few straight from the can--and yes, to the same group of readers, you can omit them from the recipe...but it's not quite the same.)


Shrimp Fra Diavolo 
Makes 4 portions
6 tablespoons olive oil, divided
1/2 small onion, diced
2 cloves garlic, minced
2 anchovy filets
1 teaspoon crushed red pepper
2 teaspoons minced parsley
1/2 teaspoon basil
1/2 teaspoon salt
2/3 cup red wine
2 cups tomato purée
1/2 pound linguine
1/2 pound large shrimp, peeled and cleaned

Heat 3 tablespoons olive oil in a small saucepot. Add the onion and garlic; sauté until translucent but not browned. Add the anchovies and hot pepper; sauté for 1 minute, mashing the anchovies with a wooden spoon. Stir in the parsley, basil, salt, and red wine. Simmer the wine for a couple of minutes, then add the tomato puree. Simmer the sauce slowly fore about 20 minutes. If the sauce becomes too thick thin it with a little water. While the sauce is simmering boil the pasta until al dente, rinse it and set aside.

Heat the remaining 3 tablespoon oil in a large skillet over high heat. Pat the shrimp dry and carefully add them to the skillet. Stir and toss the shrimp in the hot oil for a minute or two, then add the sauce. Lower the heat to a simmer and cook the shrimp for just a couple minutes. Make sure the pasta is drained well and add it to the sauce. Cook just long enough to reheat the pasta.



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