Shrimp Fra Diavolo
1 Hr
Total Time
Ingredients
| FOR THE SHRIMP | |
| 1 pound | large shrimp, peeled and deveined |
| 4 tbsp | grapeseed oil (or another cooking oil with a high smoke point) |
| 1 tbsp | lemon juice |
| 1 tsp | smoked paprika |
| 1 tsp | garlic powder |
| salt and black pepper to taste | |
| FOR THE SAUCE | |
| 2 tbsp | grapeseed oil (or another cooking oil with a high smoke point) |
| 4 cloves | garlic, finely minced |
| 1 small | onion, finely chopped |
| 1/2 tsp | red pepper flakes (adjust to taste) |
| 1/2 tsp | dried oregano |
| 1/2 tsp | dried basil |
| 1 can (14.5 ounces) | crushed tomatoes |
| 1/4 cup | tomato paste |
| 1/2 cup | dry white wine (or chicken broth) |
| 1 tbsp | capers, drained and chopped |
| 1 tbsp | fresh parsley, chopped |
| 1 tbsp | fresh basil, chopped |
| 1 tsp | sugar (optional, to balance acidity) |
| salt and black pepper to taste | |
| FOR SERVING | |
| 12 oz | linguine or spaghetti, cooked according to package instructions |
| grated Parmesan cheese (optional) | |
| extra fresh basil and parsley for garnish |
Instructions
1. Marinate the Shrimp: In a bowl, combine the shrimp with 2 tablespoons of the cooking oil, lemon juice, smoked paprika, garlic powder, salt, and black pepper. Toss well to coat. Let marinate for about 15 minutes.
2. Prepare the Sauce: Heat 2 tablespoons of the cooking oil in the M5 Pro-Ply stainless steel sauté pan over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Stir in the red pepper flakes, oregano, and basil. Cook for another minute. Add the crushed tomatoes and tomato paste. Stir well to combine. Pour in the white wine (or chicken broth) and add the capers. Bring the mixture to a simmer. Reduce the heat and let the sauce simmer for about 15 minutes, allowing it to thicken. Adjust the seasoning with salt, black pepper, and sugar (if needed) to taste.
4. Combine and Serve: Once the sauce has thickened, return the cooked shrimp to the pan, stirring to coat them in the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld. Toss the cooked linguine or spaghetti in the sauce until well coated. Garnish with fresh parsley and basil. Serve with a sprinkle of grated Parmesan cheese if desired.
5. Final Touches: For a bit of extra flavor, consider squeezing a little lemon juice over the dish just before serving. This will add a fresh, tangy note that complements the heat of the Fra Diavolo sauce.
