Shrimp Fra Diavolo

Every now and then my husband reminds me that I do, in fact, like shellfish, and should cook some for dinner. I’m not a culinary expert when it comes to making anything seafood-related, but I can hold my own. Needless to say, when he suggested that I make a shrimp pasta for dinner, I immediately knew what dish I wanted to make.

With the help of the awesome Giada de Laurentis, I cooked up a delicious, spicy, garlicky shrimp pasta dish that hit the spot. I received her cookbook Everyday Italian for Christmas a few years ago – and being Italian, this is a great resource for making dishes that I should be stereotypically good at (which, not to brag or anything – I am 🙂 ) When I have a taste for Italian food, this the book that I go to for any inspiration. I highly recommend it.*

Shrimp Fra Diavolo, with Linguine – adapted from Giada de Laurentis

  • 1 lb large shrimp, peeled & deveined
  • salt & pepper, to taste
  • 1 tsp dried crushed red pepper flakes
  • 3 tbsp olive oil
  • 1 medium onion, chopped fine
  • 1 can (14.5 oz) diced tomatoes (do not drain)
  • 1 cup dry white wine
  • 3 cloves garlic, chopped
  • 1/4 tsp dried oregano
  • 1.5 tbsp dried parsley
  • 1.5 tbsp dried basil
  1. In a large skillet, heat the oil over medium high. Add the shrimp & saute until cooked through & pink. Remove & set aside. (NOTE: If you are using precooked shrimp, don’t add it now. Add it at Step 3.)
  2. Add onion and saute until they start to become translucent. Add tomatoes, wine, garlic, and oregano, and simmer for about 10 minutes, until the sauce starts to thicken.
  3. Add the shrimp to the sauce & toss around to coat/reheat the shrimp. Remove from heat & add parsley and basil. Season with more salt and red pepper.
  4. Serve either atop fresh cooked linguine, or all by itself in a shallow bowl, with some fresh bread.
Shrimp fra Dialvolo, with linguine & the best bread in the world

Shrimp fra Diavolo, with linguine & the best bread in the world

The bread, above, is Pepper Parmesan bread, from my favorite bakery, Crooked Tree Breadworks. I worked there last summer & will probably be doing a few shifts there this coming summer to make some extra cash & work with the awesome people there. (FYI – You can buy their products online, and I swear to you, they are worth every frickin’ penny*).

This dish, I said before, can be served either with the pasta, as I did, or alone by itself in a bowl – maybe even atop spinach instead; I may need to try that next time!

In other news – it’s raining, and not snowing. I’m very thankful for this brief respite from snow.

Happy Sunday, everyone 🙂

*No, I am not getting paid to talk up these things. I just like them, and use them, and thus highly recommend them!

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