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Shrimp Fra Diavolo
Most likely an Italian-American creation, the dish known as fra diavolo, or “brother devil,” is indeed a spicy one. The tomato-based sauce gets a kick of heat from red pepper flakes; we call for 1¼ teaspoons, though feel free to adjust to your taste. This shrimp fra diavolo is quite saucy, so we suggest serving it over pasta or polenta or with crusty bread alongside for dipping.
4
Servings
40 minutes
25 minutes active
Ingredients
-
1½
pounds extra-large (21/25 per pound) shrimp, peeled, deveined and patted dry
-
Kosher salt and ground black pepper
Directions
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01In a large bowl, toss the shrimp with ½ teaspoon salt. In a 12-inch skillet over medium-high, heat 3 tablespoons oil until shimmering. Add half of the shrimp in a single layer and cook without stirring until browned on the bottoms but not yet fully cooked, about 2 minutes. Using tongs or a slotted spoon, transfer to a large plate. Cook the remaining shrimp in the same way using the oil remaining in the pan. Transfer to the plate.
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