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Shrimp Fra Diavolo

30 mins to make • Serves 4


2 Anchovy, fillets
1 lb Shrimp, medium


5 cloves Garlic
3 sprigs Oregano
1/2 cup Parsley or basil, fresh leaves
1 28 -ounce can San marzano tomatoes, whole

Pasta & Grains

12 oz Bucatini or linguine

Baking & Spices

1 Kosher salt
1 tsp Red pepper flakes

Oils & Vinegars

1/4 cup Olive oil, extra-virgin

Beer, Wine & Liquor

1/2 cup White wine, dry
  • Jessica Belovoskey

    Shrimp pasta (hold so many tomatoes) sounds great right about now!

  • Denise Sullivan

    Shrimp Fra Diavolo Recipe : Food Network Kitchens : Recipes : Food Network

  • Rusti Leonardo

    Italian Dinners : Food Network

  • Melissa Low

    Shrimp fra diavolo - included one sliced sweet onion (yummy) Shrimp Fra Diavolo • 1 pound large shrimp, peeled, deveined • 1 teaspoon salt, plus additional as needed • 1 teaspoon dried crushed red pepper flakes • 3 tablespoons olive oil, plus 1 to 2 tablespoons • 2 to 4 anchovy fillets, chopped • 1 medium onion, sliced • 1 (14 1/2-ounce) can diced tomatoes (can of San Marzano Tomatoes – they are a variety of plum tomatoes) • 1 cup dry white wine • 3 garlic cloves, chopped • 1/4 teaspoon dried oregano leaves • 3 tablespoon chopped fresh Italian parsley leaves • 3 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired. Notes: Modified Giada’s recipe to make it into a pasta dish Ingredients

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