Mike is always scouring sites looking for ideas for meals. He saw shrimp fra diavolo and it reminded us of our fabulous trip to Italy – therefore – we made this last night. It was amazing and delicious and we wolfed it down 🙂
Mike cooked the shrimp in garlic and butter as he always does – after peeling and cleaning and butterflying. Yum yum!
Three parts to this recipe:
Cooking the pasta
Making the sauce
Cooking Shrimp
Ingredients
- 1 pound pasta (linguini/fettuccini/spaghetti/angel hair)
- 1 tsp kosher salt
- 1 pound shrimp (peeled, deveined, tails removed and butterflied)
- 2 Tbs unsalted butter
- 1/2 tsp granulated garlic
- 3 Tbs olive oil
- 1 medium onion, chopped
- 5 cloves garlic, peeled and chopped
- 28 oz fire roasted tomatoes
- 1 cup dry white wine
- 2-3 Tbs tomato paste (to taste)
- 1 1/2 tsp red pepper flakes - use more/less depending on how spicy you want the sauce - I didn't want to put in more as that was all we would have tasted!
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 cup fresh basil, freshly chopped
- 1 tsp dried parsley
- 3 prepared pepperoncini peppers, chopped (optional)
- 2 tsp pepperoncini pepper brine (optional)
Instructions
- Bring a pot of water to boil, add tsp salt, and pasta. Boil to al dente. Time this so that sauce and shrimp are all about ready at same time.
- Heat 3 Tbs olive oil over medium high heat, when shimmering add onion.l Cook for about 4-5 minutes or until onion softens. Add chopped garlic, saute for another 2 minutes. Add tomatoes and mix well. Stir in dry white wine, red pepper flakes, dried oregano, black pepper and red pepper flakes. Mix in tomato paste to taste and thickness. Lower heat to medium low.
- Remove from heat, stir in dried parsley, chopped basil, and peppercinis/brine if desired.
- Heat butter in medium size skillet, over medium high heat. Sprinkle the granulated garlic powder over the shrimp. Place into skillet, one by one. Do not crowd, as they are placed, press down firmly so the butterflied portion is flat against hot skillet. Cook 3 minutes (until fully cooked). Flip to each side after another minute, so all sides have been cooked and are browned but not overcooked. Remove from heat to immediately plate and serve,
- To Serve:
- Drain pasta well, and place into serving bowls.
- Scoop pasta sauce over the pasta, until completely covered.
- Place shrimp on top.
- Sprinkle more red pepper flakes or more chopped basil over top, if desired.
As always – enjoy!!