Spicy Shrimp Fra Diavolo Recipe – Glen And Friends Cooking
This is an American-Italian dish that crops up in the restaurant scene in New York / New Jersey. The restaurant with the earliest claim to inventing the Fra Diavolo sauce recipe, says that they invented it in 1908… while most other restaurants claim they invented it in the 1940s. We’ll never know, and it’s really not worth arguing over it – Just make the sauce and enjoy it!
Ingredients
500g (1 pound) large shrimp, cleaned and shelled
5 mL (1 tsp) crushed red pepper flakes
30 mL (2 Tbsp) Peperoncini Piccanti
2 mL (½ tsp) baking soda
60 mL (¼ cup) olive oil
250g (½ pound) linguine
3-5 cloves garlic, minced
Small onion, diced
1 hot pepper, chopped
45 mL (3 Tbsp) tomato paste
2 mL (½ tsp) dried oregano
Salt and pepper to taste
125 mL (½ cup) dry white wine
1 -796 mL (28 ounce) can of plum tomatoes
60 mL (¼ cup) clam juice
Handful fresh parsley minced
Method:
If you have the shrimp shells – heat ¼ cup olive oil in your pot, and fry the shells to flavour the oil.
Remove and discard shells – leaving as much oil as possible behind.
Mix together shrimp, red pepper flakes, Peperoncini Piccanti, baking soda and a drizzle of oil.
In the same pan / oil that you fried the shells; sauté shrimp until pink.
Remove shrimp from pan and set aside.In the same pan sauce the onion, and hot pepper until soft.
Add in the garlic, tomato paste, and oregano and sauté until tomato paste is caramelised.
Salt and pepper to taste.
Add the white wine and scrape up the fond from the pan.
stir in the tomatoes and clam juice; simmer for 20 minutes.
Boil pasta 1-2 minute less than package instructions in salted water.
Drain pasta, and stir into the sauce; cook pasta in the sauce for 2-3 minutes more.
Add the shrimp back to the pan, stir it all together, and serve.
Sprinkle parsley overtop.
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