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.
Comments