I really, really, really love this recipe.
It looks fancy and is definitely impressive but it’s not super complicated and can actually hit the table in about 30 minutes. Toss a quick salad and serve with crusty bread and you’ve got it made!
It’s fancy enough for company but it’s easy enough for a quick date night in. Less than an hour in the kitchen, very few dishes, and you only need a splash of wine and we don’t want that to go to waste (*wink, wink*)! Sounds like a great date night to me! 🙂
*Adjust the red pepper flakes according to your liking. A little more, a little less. Totally up to you!
Shrimp Fra Diavolo
Serves: 4 to 6, Total Cook Time: 35 minutes
1 pound extra large shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon red pepper flakes, divided
3 Tablespoons olive oil
1 small onion, sliced thin
1 (28 oz.) can whole San Marzano tomatoes
¼ cup dry white wine
3 cloves garlic, minced
¼ teaspoon dried oregano
3 Tablespoons Italian parsley, minced
3 Tablespoons fresh basil, chopped
1 lb. bucatini pasta
To serve: shredded pecorino or parmesan cheese
Cook pasta according to package directions.
In a large bowl, toss shrimp with salt and ½ teaspoon red pepper flakes.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and saute about 4 minutes. Remove from pan and set aside. It’s fine if they aren’t cooked all the way through, you’ll finish them in the sauce.
Add a little more olive oil to the pan. Add onion and saute until translucent, 2-3 minutes. Add garlic, cook until fragrant, about 30 seconds. Deglaze with white wine, bring to a boil. Very carefully (they splatter), crush the tomatoes by hand into the pan. Add dried oregano and remaining red pepper flakes. Simmer until sauce starts to thicken, about 10 minutes.
Return shrimp to the sauce. Cook for 2-3 more minutes or until shrimp are cooked through. Stir in parsley and basil. Toss pasta in sauce. Dish up in big bowls, sprinkle a little parmesan cheese on top!
Source: Ruth’s Table, 2019.