Shrimp Fra Diavolo
Recipe courtesy Giada De Laurentiis

Fra Diavolo means "Brother Devil" in Italian and is the name given to a spicy sauce for pasta or seafood. The fact that the sauce is primarily associated with shrimp, lobster, and other seafood is typical of the cuisine in southern Italy. It would be unusual to pair fra diavolo with other proteins like beef and pork. You sometimes see this dish called Fra Diablo. Diablo is the Spanish word for devil and has somehow gotten switched in the name. The name of the sauce when not used with seafood is Arrabbiata sauce.

FMM: We add a 28-oz can of diced tomatoes to make more sauce for serving over pasta. The sauce also needs more body when adding the extra tomatoes so we add some tomato paste.

1 pound large shrimp, peeled, deveined
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes [28-oz can for more sauce]
1 cup dry white wine
[2 tablespoons tomato paste - it needs a little more body]
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Spaghetti for serving

Toss the shrimp in a medium bowl with salt and the red pepper flakes.

Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.

Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.

Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.

Stir in the parsley and basil. Season with more salt, to taste, and serve with plain or Lemon Spaghetti.

4 servings