Quick, Spicy and Delicious Shrimp fra Diavlo
This dish can be made with just about any type of seafood, but I happened to have some shrimp. I have had it with squid, lobster, scallops, fish, and a combination of seafood. It is one of the most enjoyable pasta dishes that I have ever tasted. The peppery, tangy taste is a perfect compliment to the taste of seafood.
This is a great weeknight dish because you can whip it together in minutes. I used Lizabetti's Marinara Sauce Recipe, which she makes in gallons and keeps around to speed up cooking of Italian style dishes.
Ingredients:
- 12-18 medium or large shrimps.
- 1/2 lb whole wheat penne or ziti (or substitute your own favorite pasta). I like whole wheat because it holds on to the sauce better, and it is healthier too.
- 2 Tbsp olive oil. I used our home made spicy olive oil, which I will publish soon. However a good extra virgin olive oil will do nicely, it does not need to be expensive
- 2 Tbsp fresh chopped garlic.
- 1-2 tsp crushed red pepper or cayenne to taste. I grind Thai red peppers for extra zing.
- 1 Tbsp dry oregano. The dry herbs have their own flavor and really work great in a dish like this. We grow our own oregano and dry the extra at the end of the summer.
- 1 Tbsp dry parsley. We also grow and dry our own parsley. I think the home grown spices have more flavor.
- 4-6 Cups of our Fresh Marinara depending on how saucy you want it. Or substitute your own favorite marinara sauce.
- 1 Tbsp chopped fresh parsley
Directions:
- Follow package directions to boil the paste, set aside. My style for cooking pasta:
- Bring a large pan of water to a hard boil
- add the pasta and stir around in the water to separate
- cook for 7 minutes for al-dente, or 10 minutes for soft noodles.
- drain and set aside.
- Wash the shrimp thoroughly in cold water and drain in a colander.
- Mx the garlic, oregano, dry parsley and pepper with the shrimp in a mixing bowl. Make sure that the shrimp is completely coated.
- Add half the oil to the shrimp and stir.
- Pre-heat a non-stick pan over medium-high heat.
- Add the rest of the oil to the pan and let it get hot, but not smoking.
- Throw the shrimp into the pan, it should sizzle on contact.
- Flip the shrimp after about 30 seconds of cooking, or after it starts to turn pink. Continue cooking for about 1 minute or until it is pink on both sides.
- Take the shrimp out of the pan and set aside.
- Sear the pasta in the hot pan, stirring to pick up all the flavors left behind by the shrimp.
- Add the Marinara sauce and bring to a simmer.
- Throw in the shrimp and mix in, turn off the heat.
- Mix in the fresh parsley. This is a good time to taste for spices, you may want to add more pepper if you like it hot like I do !
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