Ci Shrimp Fra Diavolo Recipe Mario

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EASY SHRIMP FRA DIAVOLO



Easy Shrimp Fra Diavolo image

A spicy, delicious seafood pasta that is easy to make but will still impress your guests. Serve over linguini, garnish with fresh parsley and Parmesan cheese.

Provided by Brian Genest

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 14

1 pound large shrimp, peeled and deveined
2 tablespoons red pepper flakes
1 tablespoon lemon juice
1 teaspoon salt
3 vine-ripe tomatoes, seeded
1 tablespoon butter, or to taste
1 cup dry white wine
olive oil
½ white onion, finely chopped
2 cloves garlic, minced
3 plum tomatoes, finely chopped
2 tablespoons dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano

Steps:

  • Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.
  • Pulse vine tomatoes in a blender until smooth.
  • Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.
  • Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.
  • Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 13.8 g, Cholesterol 180.2 mg, Fat 8.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 2.8 g, Sodium 815.6 mg, Sugar 5.9 g

CHEF JOHN'S SHRIMP FRA DIAVOLO



Chef John's Shrimp Fra Diavolo image

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.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 12

1 pound extra large shrimp (16-20), peeled and deveined, tail left on
2 tablespoons olive oil, or more as needed
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt, or to taste
1 pinch Aleppo pepper flakes, or to taste
½ yellow onion, sliced
3 cloves garlic, minced
½ teaspoon dried oregano
1 cup white wine
1 ½ cups canned crushed tomatoes (such as San Marzano)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
  • Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
  • Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
  • Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
  • Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 12.5 g, Cholesterol 172.6 mg, Fat 8.2 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 1.3 g, Sodium 906.6 mg, Sugar 2 g

CI SHRIMP FRA DIAVOLO



CI Shrimp Fra Diavolo image

Entered for safe-keeping, as shrimp fra diavolo is one of my favorite dishes. This was published in the January/February 2014 Cook's Illustrated magazine. It's different from the other recipes posted on this site for its recommendation to brown the shrimp shells with the juice from the canned tomatoes, then de-glazing with dry white wine. Don't omit the anchovy fillets; they give a "je ne sais quoi" depth to the sauce, but they won't overwhelm you. Serve with a salad and crusty bread or over spaghetti.

Provided by KateL

Categories     Vegetable

Time 48m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs large shrimp (26-30 count per pound, peeled and deveined, shells reserved)
1/2 teaspoon salt (if shrimp have not been treated with salt already)
1 (28 ounce) can whole canned tomatoes
1 tablespoon vegetable oil, for browning shrimp shells
1 cup dry white wine
2 tablespoons vegetable oil, for browning garlic and anchovies
4 garlic cloves, minced
1/2-1 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon salt (if shrimp had been treated with salt when packaged)
2 anchovy fillets, rinsed, patted dry, and minced
1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
1 1/2 teaspoons pepperoncini peppers, minced
1 teaspoon pepperoncini juice (from pepperoncini peppers)
salt, to taste
2 tablespoons extra virgin olive oil

Steps:

  • Peel and devein shrimp; RESERVE SHRIMP SHELLS for Step 3. Check the ingredients listing on the shrimp bag. If shrimp have been treated with salt, go directly to Step 2. Otherwise, toss shrimp with 1/2 teaspoon salt and set aside until Step 11.
  • Pour tomatoes into a colander set over a large bowl. Release the tomato juice from the tomatoes by piercing the tomatoes with the edge of a rubber spatula. Stir briefly to release juice. Transfer drained tomatoes to small bowl, until Step 9. RESERVE TOMATO JUICE for Step 5. DO NOT WASH COLANDER.
  • In 12-inch skillet over high heat, heat 1 tablespoon vegetable oil until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2-4 minutes. Remove skillet from heat and carefully add wine.
  • When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2-4 minutes.
  • Add reserved tomato juice from Step 2 and simmer to meld flavors, 5 minutes.
  • Pour contents of skillet into colander set over bowl. Discard shells and RESERVE LIQUID for Step 10. Wipe out skillet with paper towels.
  • Over medium heat in now-empty skillet, heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes and oregano. (If shrimp had been treated with salt when packaged, now add 1/4 teaspoon salt. If you tossed shrimp with 1/2 teaspoon of salt in Step 1, do not add more salt now.) Stir occasionally, until garlic is straw-colored and fragrant, 1-2 minutes.
  • Add anchovies and stir until fragrant, about 30 seconds.
  • Remove skillet from heat. Add drained tomatoes from Step 2 and mash with potato masher until coarsely pureed.
  • Return skillet to heat and stir in reserved tomato juice from Step 6. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes.
  • Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4-5 minutes.
  • Remove pan from heat. Stir in basil, parsley, and pepperoncini and pepperoncini juice and season with salt to taste.
  • Drizzle with extra-virgin olive oil and serve.

Nutrition Facts : Calories 243.4, Fat 12.8, SaturatedFat 1.7, Cholesterol 144.4, Sodium 1186, Carbohydrate 8.4, Fiber 1.6, Sugar 3.6, Protein 17.2

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 servings

Number Of Ingredients 26

3 tablespoons olive oil
1 pound jumbo or U-12 shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 teaspoon red chile flakes
3 cloves garlic, thinly sliced
1/2 serrano chile, seeded and finely minced
1/4 cup limoncello or sambuca
1/4 cup white wine
2 cups crushed San Marzano tomatoes
1/2 cup grated Parmigiano-Reggiano
1 tablespoon fresh parsley leaves, finely minced
1 teaspoon fresh basil leaves, finely minced
1 teaspoon fresh oregano leaves, finely minced
2 tablespoons extra-virgin olive oil
1 tablespoon butter
Zest and juice of 1 lemon
Garlic Bread, recipe follows
1 baguette, split lengthwise
4 tablespoons butter, melted
4 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and minced
1 shallot, minced
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
1 teaspoon chile flakes, optional

Steps:

  • In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. Add the chile flakes, garlic and serrano chile. Remove from the heat, add the limoncello, and then flambe. Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.
  • Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. Serve immediately with Garlic Bread.
  • Preheat the oven to 400 degrees F.
  • Lightly toast the baguette cut-side up in the oven, 4 minutes.
  • Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. Slather the mixture generously on the cut side of the toasted baguette. Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. Warm in the oven until the cheese is melted. Cut into 3-inch slices and serve warm.

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled and deveined
5 cloves garlic, thinly sliced
2 to 4 anchovy fillets, chopped
1 teaspoon red pepper flakes, plus more for topping
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1/2 cup dry white wine
3 sprigs oregano, leaves stripped and roughly chopped
Kosher salt
12 ounces bucatini or linguine
1/2 cup fresh parsley or basil leaves, roughly chopped

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
  • Add the remaining 3 tablespoons olive oil to the skillet, 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.

Nutrition Facts : Calories 630, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 174 milligrams, Sodium 765 milligrams, Carbohydrate 74 grams, Fiber 7 grams, Protein 37 grams

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Make and share this Shrimp Fra Diavolo recipe from Food.com.

Provided by stingo

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb raw shrimp, deveined, shell in
3 tablespoons ketchup
2 tablespoons olive oil
2 tablespoons chili sauce or 2 tablespoons asian chili paste
1 tablespoon garlic, chopped
1 cup scallion, thinly sliced (about 6)
1/2 teaspoon salt
1/3 cup water

Steps:

  • Put all ingredients in a saucepan and mix well.
  • Cover and bring to a boil (use enough heat so that coming to a boil takes around 3 minutes).
  • Once boiling, remove from heat and let sit, covered, for 10 minutes.

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

I'm no gourmet chef but this was out of this world delicious. It's from "Everyday Italian" cookbook. It can be served with Pasta or by itself.

Provided by HealthNut 2

Categories     European

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb large shrimp, peeled and deveined
1/2 teaspoon kosher salt (or sea)
1/2-1 teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil, divided use
1 medium onion, finely chopped
2 medium garlic cloves, minced
1/3 cup dry white wine
1/2 cup clam broth or 1/2 cup juice
1 (14 1/2 ounce) can tomatoes seasoned with basil garlic & oregano, undrained
1/2 teaspoon dried oregano, crushed
2 tablespoons finely chopped Italian parsley, divided use
3 tablespoons chopped fresh basil, divided use

Steps:

  • In medium bowl,toss shrimp with salt and 1/2 teaspoon crushed red pepper.
  • In a 10 inch skillet,heat 1 tablespoon olive oil over medium-high heat. Add half of shrimp and saute until almost cooked through. Remove from pan. Repeat with another tablespoon oil and remaining shrimp. Remove pan from shrimp and set aside.
  • Heat remaining tablespoon olive oil in skillet,reducing heat to medium. Add onion and saute 4 minutes,then add garlic and saute 2 minutes. Pour wine into pan,bring to boil and cook 2 minutes. Then add clam broth, undrained tomatoes,dried oregano and half of parsley and basil. Stir about 2 minutes until shrimp is cooked through. Taste and add a little more crushed pepper if needed or desired.

Nutrition Facts : Calories 242.6, Fat 12.2, SaturatedFat 1.8, Cholesterol 173.7, Sodium 454.3, Carbohydrate 5.2, Fiber 0.6, Sugar 1.4, Protein 23.7

COOKING LIGHT'S SHRIMP FRA DIAVOLO



Cooking Light's Shrimp Fra Diavolo image

Italian for "brother devil", fra diavolo sauce is usually tomato-based and always spicy. Although not traditional, mushrooms offer an earthiness that balances the heat. For a truly fiery dish, increased the crushed red pepper to 3/4 teaspoon. October 2007.

Provided by JackieOhNo

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces uncooked spaghetti
1 tablespoon olive oil
4 cups cremini mushrooms (about 10 oz.)
2 1/2 cups basic marinara sauce
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lb peeled and deveined medium shrimp
parsley sprig

Steps:

  • Cook pasta according to package directions. Drain; keep warm.
  • Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; saute 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp is done. Serve over pasta. Garnish with parsley sprigs.

Nutrition Facts : Calories 481.6, Fat 9.8, SaturatedFat 1.9, Cholesterol 146.5, Sodium 1456.2, Carbohydrate 69.6, Fiber 6.6, Sugar 17.3, Protein 28

GIA SHRIMP FRA DIAVOLO



Gia Shrimp Fra Diavolo image

Recipe courtesy of Giada De Laurentiis of Food Network. There's another recipe similar yet different from a cookbook. This was from a recent showing of "Everyday Italian". We all thoroughly enjoyed the dish and served a side of spaghetti with olive oil, parmesan cheese and seasonings and a green salad.

Provided by Southern Lady

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon crushed red pepper flakes
5 tablespoons olive oil, divided
1 medium onion, sliced
14 1/2 ounces diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoons fresh parsley
3 tablespoons fresh basil leaves, chopped (1/2 to 1 tsp dried Basil)

Steps:

  • Toss the shrimp in a medium bowl with 1 tsp Salt and Red Pepper Flakes.
  • Heat 3 Tb of Oil in a heavy large skillet over medium-high heat. Add Shrimp and saute for about one minute, toss and continue cooking until just cooked through, about 1-2 minutes. Transfer Shrimp to a plate and set aside.
  • Add the Onion to same skillet along with 1-2 Tbs. Olive Oil and saute until translucent, about 5 minutes.
  • Add the Tomatoes with their juices, Garlic, Wine, and Oregano. Simmer until Sauce thickens slightly, about 10 minutes.
  • Return the Shrimp to the Tomato Mixture, toss to coat, and cook about 1 minute so the flavors meld together.
  • Stir in Parsley and Basil and season with more Salt to taste.

Nutrition Facts : Calories 313.4, Fat 18.3, SaturatedFat 2.5, Cholesterol 143.2, Sodium 1236.6, Carbohydrate 10.3, Fiber 2, Sugar 4.6, Protein 17

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