Recipe by Chef John
"This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet."
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extra large shrimp (16-20), peeled and deveined, tail left on
olive oil, or more as needed
red pepper flakes, or to taste
salt, or to taste
Aleppo pepper flakes, or to taste
yellow onion, sliced
1 1/2 cups
canned crushed tomatoes (such as San Marzano)
chopped fresh flat-leaf parsley
thinly sliced fresh basil leaves
This was really good AND easily came together after a late night at work. I chose to serve it over some linguini. We liked it, but I think I'd use a little EVOO in the pan for cooking the shrimp (if not using cast iron). I realized we didn't have any white wine, so I subbed a merlot and I subbed dried parsley for fresh. THANKS for another well explained recipe, Chef John!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Shrimp Fra Diavolo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 74
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