Shrimp Fra Diavolo means "brother devil" in Italian which means a little spicy but “really darn good” is how I would describe it. This recipe was sent to me from my friend Bill the other day and we wasted no time in making it. This is one of those dishes where at the end of the meal, no matter how full you are, you don’t want to stop eating, it is that good!
1 pound of shrimp (or scallops)
1 tsp salt
1 tsp dried red pepper flakes (we used a little more!)
3 tbsp olive oil, plus 1-2 tbsp later
1 medium onion, sliced
1 4½ oz can of sliced mushrooms
1 14 ½ oz. can of diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
¼ tsp dried oregano leaves
3 tbsp chopped fresh Italian parsley
3 tbsp chopped fresh basil leaves
Toss shrimp in a bowl with salt and red pepper. Put 3 tbsp of olive oil in a deep skillet with medium/high heat. Add shrimp and saute for 2-3 minutes, until just cooked through. Transfer shrimp to a plate and set aside.
Add onion and mushrooms to the same skillet with the remainder of the olive oil if needed. Saute until onions are translucent, about 5 minutes. Add tomatoes with their juices, wine, garlic and oregano. Simmer 10-15 minutes until the sauce thickens.
Return shrimp and any juices to the tomato mixture. Simmer on low 2-3 minutes to allow the flavors to meld. Stir in parsley and basil, season with salt to taste. Serve over your choice of pasta, angel hair or linguine works well.
Top with Parmesan cheese, and you know, pasta is always better with some good bread!
I made this a few nights ago and it was great... next time I will use less of the red pepper flakes, it was a little too spicy for us but I will make it again. Keep posting low cal recipe's!
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This is far superior to shrimp creole. I used 2 t. red pepper flakes and added some roasted colored peppers. This recipe is also great for clams and scallops. It goes well with pasta or dirty rice.
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