Shrimp Fra Diavolo is hands down my husbands favorite shrimp dish, so we make it frequently. We first discovered Fra Diavolo sauce at our local Italian restaurant, and we both fell in love with the spicy deliciousness. And in case you were wondering, Fra Diavolo is Italian for "Brother Devil", which is a bit comical. I had figured that it would be overly complicated to make the sauce, but it turns out it is quite simple - which is probably another reason we make this dish so often.
In my sauce, I use a combination of fresh and canned tomatoes (I use the Muir Glen brand because the taste is outstanding and I also appreciate the BPA free packaging). I prefer to the combination of canned and fresh tomatoes, because I feel it adds to the texture of the dish in a very positive (and tasty!) way. We usually serve Shrimp Fra Diavolo over whole wheat pasta, but it also great over cooked quinoa. I hope you enjoy this dish as much as we do!
Shrimp Fra Diavolo
- 2 tablespoons olive oil
- 1 cup sweet onion, chopped
- 1-3 tablespoons crushed red pepper flakes (to taste)
- 28 oz. can diced tomatoes
- 2 fresh tomatoes, chopped
- 2 pounds raw shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- Kosher salt and fresh ground black pepper (to taste)
Step 1: In a dutch oven or deep saute pan, add the olive oil, onion, and garlic. Cook over medium high heat, until the onion and garlic and slightly brown.
Step 2: Add the crushed red pepper flakes, and the fresh and canned tomatoes. Bring the sauce to a boil, then reduce heat and simmer an additional 5-10 minutes, or until sauce starts to thicken.
Step 3: Add the peeled shrimp to the pan, then season with the salt and pepper as desired.
Step 4: Cook until the shrimp are pink and cooked through (careful not to overcook, otherwise they can get rubbery), sprinkle with fresh parsley and serve over pasta or quinoa.
Hope you enjoy! Cheers to Summer 2016!!