Monday, March 28, 2016

Monday Meal: Pasta with Shrimp Fra Diavolo

Posted By on March 28, 2016, 9:03 AM

click to enlarge dsc09886.jpg
If you love spicy dishes like I do, this one is for you. The Italian recipe translates as "the Devil's shrimp." And it's devlish due to a large amount of red chili flakes: most recipes call for 1 to 3 teaspoons worth. I like to split the difference and use 2 tsp., which is plenty spicy. If you like your food a little less lethal, I suggest starting out with 1 tsp. of chilies. 

This pasta dish is a little unusual insofar as the pasta is only cooked about half way in boiling water. It will finish cooking right in the Fra Diavolo sauce, so be careful not to overcook it! 

1/4 cup might seem like a lot of garlic, but it's not. It blends in very nicely with the sauce. 

Linguine is pretty standard for Fra Diavolo dishes, but you could use any type of pasta you'd like. 


1/3 cup olive oil

1 cup minced onion

1/4 cup minced garlic

1 to 3 tsp. chili pepper flakes

2 cups canned tomato sauce

2 Tbs. tomato paste

1 1/2 lbs. medium shrimp, peeled and deveined

1 tsp. salt 

2 Tbs. minced Italian parsley leaves

Grated Parmigiano-Reggiano (optional)

click to enlarge dsc09864.jpg


I a large pot of salted water (a couple tablespoons of salt) cook the pasta about 4 minutes short of its normal cooking time and drain. The pasta will still be firm and a little crunchy. You'll finish cooking it in the Fra Diavolo sauce. Reserve 1 cup of the pasta cooking water for later use. 

click to enlarge dsc09872.jpg

In a separate deep skillet or pot large enough to hold the pasta, heat the olive oil over medium-high heat. 

Add the onions to the pan and saute until softened and golden, about 3 to 4 minutes. 

click to enlarge dsc09866.jpg

Add the minced garlic to the pan and cook for a minute. 

click to enlarge dsc09867.jpg

Toss the chili flakes into the pan and cook, stirring, for another minute. 

click to enlarge dsc09868.jpg

Add the tomato sauce and tomato paste to the pan and stir well. Cook the sauce for about 5 minutes, until it's reduced by about half. 

click to enlarge dsc09869.jpg

Toss the shrimp into the sauce and cook just until barely pink, about 2 minutes. 

click to enlarge dsc09871.jpg

Add the drained pasta, 1 tsp. salt, and the cup of reserved pasta cooking water to the pan and toss well. 

click to enlarge dsc09873.jpg

Continue to cook the pasta in the sauce, stirring/tossing frequently, until al dente

click to enlarge dsc09875.jpg
Stir in the parsley. 

click to enlarge dsc09876.jpg

click to enlarge dsc09877.jpg

Serve with (optional) Parmigiano-Reggiano. 

click to enlarge dsc09882.jpg

Photos by Ted Scheffler

Tags: , , , , , , ,

Pin It

On Topic...

More by Ted Scheffler

  • Spirited Sips

    Locally sourced libations guaranteed to raise the dead.
    • Oct 26, 2016
  • Kimi's Halloween Party, Pago's Pumpkin Patch, and more

    When the lights dim, a special three-course dinner will be served, including menu options such as "Ghoulish" nutmeg butternut squash soup, dried-cherry-stuffed pork tenderloin, sautéed Pacific salmon, and "Monster Mash" pumpkin spice cake.
    • Oct 26, 2016
  • Trip to Bountiful

    Find fantastic flavors minutes from SLC.
    • Oct 26, 2016
  • More »

Latest in The Daily Feed


Subscribe to this thread:

Add a comment

© 2016 Salt Lake City Weekly

Website powered by Foundation