Fra Diavolo means Brother Devil. Thank goodness my brother never reads my blog.
I don't know why it has taken me so long to appreciate the direct translations of Italian dishes. I wrote about it in my chicken saltimbocca post, which by the way means "jump in your mouth." Of course when I had the idea to make a pasta fra diavolo, I quickly had to Google the translation. Brother Devil. Long story short, it all started with a little boy in Napoli...wait is this a Dean Martin song? Essentially the story goes, there once was a boy in Naples who was super rude so they called him Fra Diavolo, as in devil brother, and now we think of him when we put seafood in a spicy sauce. Must have been some case of the terrible twos.
Truth be told my friend requested this recipe and I thought to myself...I like seafood, I LOVE red sauce, and I crave spicy food on a daily basis. Why on earth have I not posted a recipe on this? Here me out, traditional seafood fra diavolo isn't necessarily your standard weeknight meal. It can involve scallops, crab, lobster, and clams. Since I currently live alone, and the vet recommends I don't share food with my cat, I generally steer away from expensive ingredients. Instead, I opted to focus just on shrimp and I wasn't disappointed. Name me one person who doesn't like shrimp. GO. This recipe calls for red pepper flakes but you know the drill. If you like spicy add more, hate spicy add less. Honestly, if you are searching for Fra Diavolo, chances are you cool with a little heat.
Ingredients:
8 oz linguine
1 lb medium shrimp, peeled and deveined
3 tbs olive oil
1 medium onion diced
5 cloves garlic minced
1 tbsp tomato paste
2 tsp red pepper flakes
1/2 tsp dried oregano
1/2 tsp dried basil
1 28oz can crushed tomatoes (preferably San Marzano)
1/2 cup dry white wine
kosher salt (to taste)
a handful fresh parsley to garnish
Cook pasta according to box directions. In a medium skillet heat 1 tbsp olive oil over medium heat. Add shrimp and cook until pink on both sides (about 3 - 4 minutes). Remove from pan and set aside. Add in remaining 2 tbsp of olive oil and add garlic, onion, and red pepper flakes. Cook until the onions are soft (about 3 minutes). Add in tomato paste and continue stirring so that the onions are coated in the tomato paste. Add in wine, crushed tomatoes, basil, oregano. Bring to a simmer and cook, stirring occasionally for 15 minutes. Turn the heat to low and return shrimp to pan. Serve sauce over linguine and garnish with fresh parsley.
8 oz linguine
1 lb medium shrimp, peeled and deveined
3 tbs olive oil
1 medium onion diced
5 cloves garlic minced
1 tbsp tomato paste
2 tsp red pepper flakes
1/2 tsp dried oregano
1/2 tsp dried basil
1 28oz can crushed tomatoes (preferably San Marzano)
1/2 cup dry white wine
kosher salt (to taste)
a handful fresh parsley to garnish
Cook pasta according to box directions. In a medium skillet heat 1 tbsp olive oil over medium heat. Add shrimp and cook until pink on both sides (about 3 - 4 minutes). Remove from pan and set aside. Add in remaining 2 tbsp of olive oil and add garlic, onion, and red pepper flakes. Cook until the onions are soft (about 3 minutes). Add in tomato paste and continue stirring so that the onions are coated in the tomato paste. Add in wine, crushed tomatoes, basil, oregano. Bring to a simmer and cook, stirring occasionally for 15 minutes. Turn the heat to low and return shrimp to pan. Serve sauce over linguine and garnish with fresh parsley.
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