Italian-American · Mains
Shrimp Fra Diavolo (Shrimp and Pasta with Spicy Tomato Sauce)
Shrimp make an excellent stand-in for lobster in a classic Italian-American fra diavolo. The trick is knowing how to infuse the spicy tomato sauce with some real shellfish flavor.
Ingredients
Serves 4- ½teaspoon kosher salt, plus more as needed
- ¾pound large shrimp, shelled and deveined, shells reserved
- pinch baking soda
- 6tablespoons extra-virgin olive oil, divided
- 4 mediumcloves garlic, thinly sliced
- 1 ½teaspoons dried oregano
- 1to 2 teaspoons red chile flakes (see note)
- 2tablespoons brandy (optional)
- 1(28-ounce; 795 g) can whole peeled tomatoes and their juices, coarsely puréed or crushed by hand
- ½ cupbottled clam juice
- 1pound spaghetti
- ¼ cupminced flat-leaf parsley leaves and tender stems (from 1 small bunch)
Method
- 01
Bring a large pot of salted water to a boil. In a medium bowl, toss the shrimp well with the 1/2 teaspoon salt and the baking soda. Set aside.
- 02
In a large skillet or sauté pan, heat 4 tablespoons olive oil over medium-high heat until shimmering, Add reserved shrimp shells and cook, stirring constantly, until they've all turned a reddish color, about 4 minutes. Off the heat, remove shells using tongs, a slotted spatula, and/or a slotted spoon, allowing any excess oil to drain back into skillet as you go; discard shells. You should still have plenty of oil left in the skillet. Serious Eats / Vicky Wasik
- 03
Return skillet to medium-high heat, add shrimp, and cook, stirring and turning occasionally, until shrimp are just starting to brown in spots and are almost fully cooked through, about 3 minutes. Off heat, transfer shrimp to a plate and set aside. Serious Eats / Vicky Wasik
- 04
Return skillet to medium-low heat. Add garlic, oregano, and chile flakes and cook, stirring, until garlic is just beginning to turn golden, about 3 minutes. Add brandy, if using, and cook until almost fully evaporated. Add tomatoes and clam juice and bring to a simmer. Season with salt. Serious Eats / Vicky Wasik
- 05
Boil pasta in a pot of salted water until al dente. Drain, reserving about 1 cup of pasta cooking water, and add pasta to the sauce along with a splash of pasta cooking water. Add shrimp and cook over medium-high heat, stirring, until sauce reduces and clings to pasta and shrimp are fully heated through; add more pasta water as necessary if the sauce becomes too dry. Season with salt, if necessary. Serious Eats / Vicky Wasik
- 06
Stir in parsley and remaining 2 tablespoons olive oil. Serve right away.