Ci Shrimp Fra Diavolo Recipe With Shells

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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

Shrimp fra diavolo is a spicy, delicious one-pan Italian dish. It's made with plump shrimp cooked in a flavorful, hearty tomato sauce with generous amounts of garlic, white wine, and fresh parsley. Serve it with your favorite crusty bread, pasta, or rice.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 12

1 pound large shrimp, (peeled and deveined, tails attached)
Kosher salt
2 teaspoons crushed red pepper flakes, (more to your liking)
Extra virgin olive oil
1 medium yellow onion, (chopped)
5 garlic cloves, (minced)
1 cup dry white wine
1 15- ounce can diced fire-roasted tomatoes, (or plain fire-roasted tomatoes)
¼ cup tomato paste
Black pepper
2 teaspoons dried oregano
½ cup chopped fresh parsley

Steps:

  • Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
  • Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now. (If the shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).
  • In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
  • Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
  • Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.

Nutrition Facts : Calories 194 kcal, Carbohydrate 16.4 g, Protein 18 g, Fat 1.5 g, SaturatedFat 0.2 g, Cholesterol 142.9 mg, Sodium 971.4 mg, Fiber 3.1 g, Sugar 6.6 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

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

Provided by Giada De Laurentiis

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

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
1 medium onion, sliced
1 (14 1/2-ounce) can diced 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

Steps:

  • 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. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

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

SHRIMP FRA DIAVOLO FOR TWO (COOK'S COUNTRY)



Shrimp Fra Diavolo for Two (Cook's Country) image

The anchovy is a must. Freeze the remaining anchovies and just scrape out what you need for your next use. Oh, and the fresh herbs recommended are a must.

Provided by gailanng

Categories     European

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

3/4 lb large shrimp, peeled and deveined, shells reserved (26 to 30 count per pound)
salt
1 (14 ounce) can whole canned tomatoes (San Marzano recommended)
4 1/2 teaspoons vegetable oil
1/2 cup dry white wine
2 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 anchovy fillet, rinsed, patted dry, and minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
3/4 teaspoon minced pepperoncini pepper, plus
1/2 teaspoon brine
1 tablespoon extra virgin olive oil

Steps:

  • Toss shrimp with 1/4 teaspoon salt and set aside. Pour tomatoes in colander set over large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Transfer drained tomatoes to small bowl and reserve juice. Do not wash out colander.
  • Heat 1 1/2 teaspoons vegetable oil in 10-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 1 to 2 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return pan to heat and simmer until wine is reduced to about 2 tablespoons, 1 to 2 minutes. Add reserved tomato juice and simmer to meld flavors, 2 1/2 minutes. Pour contents of skillet into colander set over bowl. Discard shells and reserve liquid. Wipe out skillet with paper towels.
  • Heat remaining 1 tablespoon vegetable oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 30 to 60 seconds. Add anchovy and stir until fragrant, about 15 seconds. Remove from heat. Add drained tomatoes and mash with potato masher until coarsely pureed. Return to heat and stir in reserved tomato juice mixture. Increase heat to medium-high and simmer until mixture has thickened, about 2 1/2 minutes.
  • Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently until they are just cooked through, 2 to 2 1/2 minutes. Remove pan from heat. Stir in basil, parsley, and pepperoncini and brine and season with salt to taste. Drizzle with olive oil. Serve with fettuccini.

Nutrition Facts : Calories 364.4, Fat 19.2, SaturatedFat 2.5, Cholesterol 216.6, Sodium 1343, Carbohydrate 12.7, Fiber 2.4, Sugar 5.5, Protein 25.8

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 DIABLO



Shrimp Fra Diablo image

A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.

Provided by Allison

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
1 shallot, minced
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
3 tablespoons tomato paste
½ cup dry white wine
1 pound large shrimp, peeled and deveined
1 tablespoon dried parsley
½ tablespoon dried basil
1 pinch ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
  • Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

Nutrition Facts : Calories 294 calories, Carbohydrate 13.6 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 2.2 g, Sodium 576.3 mg, Sugar 5 g

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Robert Farrar Capon

Categories     dinner, easy, quick, main course

Time 15m

Yield Four servings

Number Of Ingredients 10

1 pound fresh shrimp
2 cloves garlic, minced
4 tablespoons clarified butter
2 shallots chopped fine
1/4 cup Cognac
1 cup tomato puree
1 tablespoon dried tarragon, crumbled
1/2 teaspoon red pepper flakes, or as desired
4 tablespoons butter
Salt and pepper to taste

Steps:

  • Peel and devein shrimp and mix with minced garlic.
  • Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they become opaque (about 1 minute). Remove shrimp to the serving dish and reserve.
  • Add shallots to skillet and saute 1 minute without browning. Remove skillet from the stove and add Cognac. Return skillet to stove and flame Cognac carefully. (Alternatively, boil the Cognac to evaporate the alcohol, about 1 minute.) Add tomato puree and bring to the boil. Add tarragon, red pepper flakes and butter. Stir until butter is melted and incorporated into the sauce. Season to taste with salt and pepper.
  • Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over pasta or rice.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 761 milligrams, Sugar 5 grams, TransFat 0 grams

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

CREAMY SHRIMP DIAVOLO



Creamy Shrimp Diavolo image

Looking for a devilishly delicious pasta recipe? Try our fettuccine and shrimp dish with creamy sauce.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 lb. fettuccine, uncooked
1 Tbsp. olive oil
8 plum tomatoes, coarsely chopped, divided
4 cloves garlic, minced
1/2 lb. uncooked medium shrimp, peeled, deveined and cut lengthwise in half
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup Alfredo sauce
1 Tbsp. HEINZ Balsamic Vinegar
2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper
1/4 cup chopped Italian parsley
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add 3 cups tomatoes; cook 4 min. or until softened, stirring occasionally and adding garlic after 3 min. Add shrimp; cook and stir 2 min. or until shrimp turn pink.
  • Whisk Neufchatel, pasta sauce, vinegar, seasoning and red pepper until smooth. Add to skillet; cook and stir on medium heat 3 min. or until heated through.
  • Drain pasta, reserving 1/4 cup cooking water. Place pasta in large bowl. Add shrimp mixture, parsley, Parmesan and remaining tomatoes; toss to coat, adding reserved cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g

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From homesweetjones.com


EASY SHRIMP FRA DIAVOLO - PINCH AND SWIRL
2019-02-05 Step 1: Toss raw shrimp with crushed red pepper flakes and salt. Step 2: Cook shrimp in hot olive oil and remove from the pan. Soften onions in the same pan then add tomatoes, wine, garlic and dried oregano, simmer 10 minutes. Step 3: While the sauce simmers, cook pasta until al dente.
From pinchandswirl.com


SHRIMP FRA DIAVOLO WITH LINGUINE - YOU'RE GONNA BAKE IT AFTER ALL
2010-10-26 Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes.
From bakeitafterall.com


SHRIMP FRA DIAVOLO - THE KITCHY KITCHEN
DIRECTIONS. Sauté onion and garlic in olive oil over medium heat, and season with salt and pepper. When the onions are yellow, not brown (15-20 minutes), add uncooked shrimp. Let it all simmer for about 5 minutes, the shrimp should be quite pink. Then add the wine. Simmer for another 5 minutes more over medium heat.
From thekitchykitchen.com


CHICKEN AND SHRIMP FRA DIAVOLO - THE BOOKISH KITCHEN
2021-05-27 Add the olive oil to a large non-stick saute pan and bring to medium heat. In a medium bowl, season the chopped chicken breast and shrimp with oregano, red pepper flakes, salt, and pepper. Add the chicken to the pan, hold back the shrimp for now, and cook for 5 minutes, stirring every so often.
From bookishkitchen.com


SHRIMP FRA DIAVOLO RECIPE - FOOD FANATIC
2015-11-13 First, they use both dried red chile flakes and pepperoncini to add heat to their sauce. Some of the pepperoncini brine also goes in and helps to add a brighter note to the final product. My favorite tip for making sure the sauce had plenty of flavor, though, was starting with shell-on shrimp. Just like when making a shrimp bisque or a ...
From foodfanatic.com


QUICK, EASY, DELICIOUS ITALIAN SHRIMP FRA DIAVOLO PASTA …
2020-09-18 Shrimp fra diavolo ingredients. Shrimp- 1 lb deveined: Some people like to peel, others (like me– like to keep the shell on, because that’s where the yummy juices live. I personally like to slurp it out as I eat!) Pinot Grigio (or any white or cooking wine)- Eyeball it. I dont think I put more than half a cup… if even that much.
From tripsanddip.com


SHRIMP FRA DIAVOLO WITH LINGUINE - READY SET EAT
Step three. Add garlic, red pepper flakes and tomato paste to pan and cook until fragrant, about 30 seconds. Stir in crushed tomatoes; bring to a boil. Reduce heat and simmer until slightly thickened, 8 to 10 minutes.
From readyseteat.com


CI SHRIMP FRA DIAVOLO - PLAIN.RECIPES
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 ...
From plain.recipes


SHRIMP FRA DIAVOLO RECIPE SHRIMP RECIPES | ON THE ROAD EATS
De-glaze with White Wine and add Crushed Tomato, herbs and seasoning (except Parsley & Salt/Pepper) - turn down heat and simmer for 15 minutes. Add Shrimp, Sea Salt & Pepper and simmer for about 4 minutes until Shrimp is cooked. Bring 5-6 quarts salted water to a boil and cook the Linguine until Al-Dente, drain.
From ontheroadeats.com


SHRIMP FRA DIAVOLO - COASTAL COOKING
Salt and pepper to taste. In a medium sauté pan, heat the olive oil until it begins to “ribbon” when moved. Place the shrimp into the pan gently so as not to splash. When the shrimp develop a little color, about one minute, flip the shrimp over. Add the garlic and the shallots and reduce the heat to keep the garlic from burning.
From coastalcooking.com


SHRIMP FRA DIAVOLO RECIPE | MYRECIPES
Drain; keep warm. Advertisement. Step 2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 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 are done. Serve over pasta.
From myrecipes.com


SHRIMP FRA DIAVOLO RECIPE | MYRECIPES
Prep: 27 minutes; Cook: 23 minutesReduce the crushed red pepper in this recipe if you prefer a less spicy entrée. Spicy or not, the fragrance of fire-roasted tomatoes, rosemary, and garlic fills the kitchen with a mouthwatering aroma. You can substitute fat-free, less-sodium chicken broth for the wine, but our tasting panel preferred the wine ...
From myrecipes.com


SHRIMP FRA DIAVOLO - ALIYAH'S RECIPES AND TIPS
2020-05-01 Instructions. In a bowl, add the cleaned shrimp, a teaspoon of a few drops of oil, red pepper flakes, salt, and pepper then combine. Heat a skillet/pan over high heat, add the seasoned shrimp in a single layer and cook for about 1-2 minutes. Remove onto a plate and set aside. Reduce the heat and then add the remaining oil, add garlic, oregano ...
From aliyahsrecipesandtips.com


SHRIMP FRA DIAVOLO | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


SHRIMP FRA DIAVOLO ALA CI PAN - SMOKING MEAT FORUMS
2020-04-03 24oz of a spicy base sauce. The Priano spicy red pepper sauce is actually a pretty darn good base sauce. Small can of sliced mushrooms. 1/2 pound large cooked shrimp.
From smokingmeatforums.com


SHRIMP FRA DIAVOLO - A COLLECTION OF SPICE-CENTRIC RECIPES FROM
2019-04-06 Remove pan from heat and slowly add the wine, it will spatter at first. As the spatter subsides, return to heat and cook, stirring occasionally, until liquid is reduced to 1/4 cup. Lower heat to medium and add the reserved tomato juices. Cook 3-4 minutes, till starting to thicken. Pour over a sieve and press as much liquid as possible out of ...
From silkroaddiary.com


SHRIMP FRA DIAVOLO RECIPE - CHILI PEPPER MADNESS
2021-09-24 Heat the oil in a large pan to medium heat. Season the shrimp with salt, pepper and 1 teaspoon chili flakes, then cook them for 2-3 minutes per side, or until they are pink and cooked through. Set them aside. Add the onion and red pepper to the same pan. Cook them down for 5 minutes to soften.
From chilipeppermadness.com


SKILLET SHRIMP FRA DIAVOLO PASTA - A SPICY PERSPECTIVE
2018-04-04 Sauté for 2-3 minutes to soften. Add the canned tomatoes, water, cognac, and 1 teaspoon salt. Stir and bring to a simmer. Once the sauce reaches a low boil, stir in the pasta and cover the pot. Boil for 4-5 minutes, lifting the lid to stir once. The pasta should be nearly cooked, but still a little firm in the middle.
From aspicyperspective.com


CLASSIC SHRIMP FRA DIAVOLO (WITH VIDEO) - HOW TO FEED A LOON
2020-05-12 Pour tomatoes into a colander set over a large bowl. Squeeze the tomatoes with your hands to break them apart and release their juice. Transfer the drained tomatoes to a small bowl. Set the reserved juice aside. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering.
From howtofeedaloon.com


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