Best Chef Johns Shrimp Fra Diavolo Recipes

SHRIMP FRA DIABLO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
• Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

SHRIMP FRA DIAVOLO

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil, then add the shrimp in a single layer. Cook, turning halfway through, until the shrimp are curled and just cooked through, 2 to 3 minutes. Remove the shrimp to a bowl.
• Reduce the heat to medium and add the remaining 2 tablespoons olive oil, the garlic and Fresno pepper to the skillet; cook, stirring, until the garlic is golden, about 1 minute. Add the oregano and cook until softened. Add the tomatoes and 1 cup water and bring to a simmer. Cook until the tomatoes burst and the sauce is reduced by half, about 10 minutes.
• Add the shrimp, pasta and 1/2 cup cooking water to the sauce. Cook, tossing, until the shrimp are hot and the pasta is coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the basil.
• Divide the pasta and shrimp among bowls. Sprinkle with more oregano and drizzle with olive oil.