Recipe to Reality: Shrimp Fra Diavolo

Sorry about the red plate and red food...

 Fra Diavolo means "Brother Devil" in Italian, and this dish delivered on the spice! My husband and I are no strangers to spice and often add red pepper or hot sauce to any dish, so I was not worried about this at all!

The shrimp were plump and tender, the pasta al'dente (of course...my high school Italian teacher always told us that we'd never find a husband if we couldn't cook the pasta al'dente!) and the sauce was tangy with a bit of kick!

I found this recipe in the Food & Wine Annual Cookbook of 2011.
Total Time: 35 mins
Servings: 4

Ingredients

• 1 1/4 lbs of shelled and deveined shrimp
• 1/4 cup olive oil
• 1 teaspoon crushed red pepper flakes
• Salt and freshly ground pepper
• 1/4 cup diced pancetta
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups jarred marinara sauce
• 1 tablespoon chopped flat-leaf parsley, for garnish

Marinating Shrimp

I started with Easy to Peel deveined frozen shrimp. I thawed them out in a bowl of cold water, drained them, and got them marinating in 2 tablespoons of the olive oil, the crushed red pepper, some salt and pepper, and I added some garlic salt also. I used my hands to coat them all and let them sit for 20 minutes.

Next, heat up a skillet to medium high and sautee your shrimp until lightly golden brown which is about 1 minute on each side. Transfer the cooked shrimp to a plate, and add the remaining 2 tablespoons of olive oil to the pan with the diced pancetta, diced onion, and minced garlic until the pancetta is crispy and the onions are soft, about 4 minutes.

Pure Deliciousness

Then, add your shrimp back to the pan with any juices left on the plate, and add a jar (about 2 cups) of your favorite jarred marinara sauce, or use homemade if you have some on hand. I used Bertolli Tomato and Basil. After the shrimp is warmed up again this sauce is ready to go!

I made some thin spaghetti to go with the sauce and it was just about perfect! We loved the saltiness from the pancetta, and tang from the tomatoes, the succulence of the shrimp, and of course, the heat!

Stay Savory,
Jasmine