Fra Diavolo means 'Brother Devil' in Italian. It was given this name because it packs devilishly hot flavours of spicy and hot peppers. It features shrimp tossed in a spicy tomato and white wine sauce. A quick, easy, and popular option for dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
1 lb large Toppits Black Tiger Shrimp or White Shrimp, peeled, deveined
1 package of long pasta like linguini, spaghetti
1 tsp dried red pepper flakes
5 tbsp olive oil
1 medium onion, sliced
1 - 14 oz can of diced tomatoes
1 cup dry white wine
4 garlic cloves, chopped
3 tbsp fresh parsley, minced or 1-2 Toppits Pop Herbs Parsley cubes
Salt and pepper to taste
Defrost the shrimp per package instructions.
Bring a large pot of heavily salted water to a boil.
Heat a large skillet over high heat.
Combine the shrimp, half of the red pepper flakes, 2 tablespoons oil, and 1 teaspoon salt in a medium bowl. Toss to blend. Add the shrimp to the hot skillet. Cook shrimp until they turn turn pink throughout, then transfer the shrimp to a bowl and set aside.
In the skillet, turn heat to low. Add 3 tablespoons oil and 3 tablespoons minced garlic. Cook, stirring frequently, over low heat, until the garlic is light golden, about 7-10 minutes. Mix in remaining red pepper flakes, salt, tomatoes and wine. Increase the heat to medium-high and simmer until thickened, about 8 minutes.
Once the pot is boiling, add the linguine/spaghetti and cook according to the package instructions or until al dente. Drain, reserving 1/3 cup of the pasta water. Return the pasta to the empty pot, add about ½ cup of the sauce and 2-3 tablespoons of the pasta water. Toss well to coat the pasta.
Mix the bowl of shrimp and accumulated juices, add remaining garlic and parsley into the sauce. Simmer until the shrimp are heated through, about 1 minute. Serve immediately.