Shrimp Fra Diavolo

  Snow! Again! Really!

Well I worked from home but was not about to head out to the store so dinner had to be made from in-house ingredients. Okay I have a pretty well stocked pantry so it was not difficult to put this together. The hard part was deciding on which recipe to use. There was Lidia's, which used capers (I love capers). And there was Giada's, which used white wine and well I like wine! The recipe is mostly Giada's with the addition of the celery and capers from Lidia. I added whole wheat Cappelini to the sauce. Do not even think the fact that the pasta was whole wheat was even noticeable.
This is what I came up with and wow it was delicious.

Ingredients -
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 shallot, sliced
1 celery stalked, diced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
1/4 teaspoon dried oregano leaves
¼ cup tiny capers in brine, drained
4 sprigs fresh thyme
3 tablespoon chopped fresh Italian parsley leaves

Method -
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the shallot and celery to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices and capers to the tomato mixture; toss to coat, and cook for about a minute. Stir in the parsley. Season with more salt, to taste, and serve.


Nick said…
So Andrew and Anna are each over a friend's house for sleepovers. Julianne and I decided to make the Shrimp Fra Diavolo for dinner with a Sterling Pinot Grigio. It came out wonderful- we cut back on the red pepper (1/4 tsp v 1 tsp), but it still had a little bite to it... great recipe and nice dinner... tomorrow is the braised beef and smashed potatoes!

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