Shrimp Fra Diavlo
by Susan Ritchie-Hubbard
2 Tablespoons extra virgin olive oil
3 large peeled garlic clove, roughly chopped
1 pound large shrimp, peeled, deveined, tail shells removed
Red Pepper Chicken Salt, to taste
Fresh cracked black pepper, to taste
1 small sweet onion, small dice
1/2 cup dry white wine
1 28-ounce can San Marzano crushed tomatoes
1 1/2 teaspoons Red Pepper Chicken Salt
1/4 teaspoon fresh cracked black pepper
12 ounces fresh Fettuccini (or dried if you prefer)
In a large deep skillet or Dutch oven, heat the oil and garlic over medium until it just begins to sizzle. Remove from heat. Let it sit while you prep the shrimp. If you have purchased the shrimp prepared, it must be time for a glass of wine while you wait for it to cool and infuse! Make sure to dry the shrimp with paper towels. Season each side with a dusting of the Red Pepper Chicken Salt (it has a handy shaker setting!) and fresh cracked black pepper. Reheat the oil and garlic over medium-high heat. When the oil shimmers and the garlic becomes fragrant, but not starting to brown, add the shrimp in a single layer. Cook the shrimp until they are still a bit translucent, approximately 1-2 minutes per side, depending on the “large” size of your shrimp. Lift the pan away from the heat briefly to transfer the shrimp to a plate. Return the pan to the stove and loosely cover the shrimp with foil. Set aside.
Lower the heat to medium, add onion and sauté until the onion softens and becomes translucent, approximately 4-6 minutes. Add the wine to deglaze the pan, scraping up all the delightful brown bits of goodness! When the wine is almost completely evaporated, add the crushed tomatoes, Red Pepper Chicken Salt and black pepper. It’s time to bring a large pot of salted water to a boil. (If you are using dried pasta, the process will take longer than fresh pasta. So it is important to guage your time accordingly.) When the sauce comes to a boil, reduce to medium low heat. Simmer, stirring occasionally, for approximately 30 minutes, until the sauce has thickened. Remove the pan from the heat, add the shrimp and any juices from the dish to the sauce. Drain the pasta and add to the sauce and toss to completely coat.
Divide the Shrimp Fra Diavlo between 4 bowls (or plates) for entrée portions, or 6-8 for appetizers or small plate portions. Garnish with fresh chopped Italian parsley.
**Note ~ My Italian friends believe it is a sacrilege to add grated Parmesan Reggiano to seafood pasta dishes. I am a Scot and I generally do not. But, there are times I just want a little cheese with my seafood pasta! So, if you want cheese, please go for it!!