Shrimp Fra Diavolo

Total Time:
1 hr
Prep:
40 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
  • Garlic Bread:
  • 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
Directions

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.

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.


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    This recipe is featured in:

    The Kitchen