Shrimp Fra Viavolo is such an easy dish to prepare and one for which I typically have all the ingredients on hand. Fra Diavolo litterally means “Brother Devil” due in part to its spicy nature. We like spicy at our house, but you can adjust the amount of that to suit your tastes.
I generally keep shrimp on hand in the freezer either from one of our beach trips or just frozen from the grocery. The other ingredients are always in my pantry. This is just as easily made with scallops if you are so lucky to have access to some fresh ones.
Feel free to use whatever pasta you prefer. Typically, I use linguine or vermicellli (angel hair). Either one works well. I really like bucatini, but Hubby prefers a flatter, lighter pasta.
Either way, put this dish on your menu. You can thank me later.
#letsbreakbread
Ingredients
- 3 Tablespoons unsalted butter, divided use
- 2 cups frozen Pictweet seasoning blend
- 2-3 teaspoons red pepper flakes
- 2-3 medium cloves garlic, minced
- 1 15-ounce can diced tomatoes with juice
- 2 Tablespoons tubed tomato paste concentrate
- 1 cup dry white wine
- 2 teaspoons dried Italian seasoning, crushed
- 2 Tablespoons lemon juice
- 1 Tablespoons fresh oregano, minced, optional
- 2 Tablespoons minced fresh parsley leaves
- 1 pound large shrimp, peeled and deveined
- 1/2 pound angel hair pasta (or linguine)
- 1 Tablespoon sea salt
- Shaved Parmesan
Instructions
- Melt 1 Tablespoon olive oil and 1 Tablespoon unsalted butter in a large skillet over medium-high heat.
- Sauté Pictsweet seasoning blend (celery, onion bell pepper) until vegetables are softened, about 5 minutes.
- Add in red pepper flakes and garlic. Sauté for 1-2 minutes.
- Add in tomatoes with their juices, tomato paste,wine and Italian seasoning. Stir well and slowly bring to a simmer and reduce so that excess liquid is evaporated.
- While sauce simmers, add angel hair or linguine and 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1 cup pasta cooking water and drain pasta
- In a separate skillet heat remaining olive oil and 1 Tablespoon butter over medium-high heat.
- Sear shrimp on all sides until pink. Add shrimp to tomato sauce and heat through.
- Whisk in remaining tablespoon butter; add parsley, and season to taste with salt and pepper.
- Stir in cooked pasta with 1/2 cup pasta water, adding more if needed so that sauce is spread throughout the pasta.
- Toss to combine; serve immediately garnished with shaved Parmesan.
