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Shrimp Fra Diavolo - Shrimp Fra Diavolo Recipe

Thursday, December 3, 2009

                                          Shrimp Fra Diavolo - Shrimp Fra Diavolo Recipe

Shrimp Fra Diavolo - Shrimp Fra Diavolo Recipe Ingredients

2 pounds plum tomatoes (about 12), halved

1⁄4 cup olive oil

6 garlic cloves, minced

1 pound spaghetti, linguine, or fettuccine

11⁄2 teaspoons red pepper flakes

1 pound medium shrimp (35 to 40 per pound), peeled and deveined, or precooked cocktail shrimp, thawed and peeled
Salt and freshly ground black pepper to taste

Shrimp Fra Diavolo - Shrimp Fra Diavolo Recipe cooking Process

1.Preheat the oven to 450°F.

2.Place the tomatoes cut side down in a roasting pan or a lipped baking sheet just large enough to hold them in one layer. Drizzle them evenly with the olive oil and sprinkle with the minced garlic.

3.Bake the tomatoes for 1 hour, or until they are lightly browned and very soft. Remove the tomatoes from the oven and allow them to cool for 10 minutes.

4.Transfer the tomatoes, garlic, and all the juices from the roasting pan to a food processor. Process until the tomatoes are puréed.

5.Cook the pasta according to the package directions in a large pot of boiling water. Drain thoroughly.

6.Meanwhile, place a large saucepan over medium heat and heat until it’s hot but not smoking. Add the red pepper flakes and stir them around for 10 seconds to release their flavor. Add the tomato purée and the raw shrimp, if using. Bring the sauce to a simmer and cook, stirring constantly, until the shrimp are pink and firm, about 3 minutes. Or, if using cocktail shrimp, add them when the sauce is simmering and cook until heated through, about 1 minute. Season with salt and pepper.

7.Add the cooked pasta to the sauce and toss until well combined and heated through.Shrimp Fra Diavolo - Shrimp Fra Diavolo Recipe


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