Friday, February 15, 2019

Roasted Shrimp Fra Diavolo

Oven roasted shrimp served in a fiery, tomato based sauce with pasta.
Oven-roasted shrimp served in a fiery, tomato-based, Italian Fra Diavolo sauce with pasta.

Roasted Shrimp Fra Diavolo

Fair warning. Sort of like shrimp sauce picante, just by virtue of the name, this sauce is fiery!! I ain't lying y'all. Let's just say I didn't need any lip plumper after eating this.

Now I made it exactly as I have written it, but if you prefer things a bit more on the mild side, simply eliminate the Cajun seasoning on the shrimp and reduce the red pepper flakes. Take note too though, that with any leftovers, heat will be intensified even further!

Fra Diavolo is a classic Italian sauce, or maybe more appropriately, an Italian-American dish, since Silver Spoon had nothing about it whatsoever. I leaned, instead, on Frankie Avalon's Italian Family Cookbook: From Mom's Kitchen to Mine and Yours and Rachael Ray's Everyone is Italian on Sunday cookbooks as guides to write my version.

According to Avalon, the translation of fra diavolo is "brother devil," and it sure can be that warm! It seems somewhat similar to sauce arrabbiata, though I honestly don't know the differences. Crushed tomatoes appear to be used most often, but I've got some stewed, backyard garden tomatoes put up in the freezer, so that's what I used.

You'll need a little time to let the sauce simmer to reduce and concentrate the flavor, but while that's going, you can get the pasta cooked and roast the shrimp. As always, you'll find the full recipe text with measurements, instructions and a printable document further down the page. Just scroll past the step by step pictures.

For the sauce, heat olive oil, add onion and cook until tender. Add garlic and red pepper flakes; cook another minute. Add chicken broth and sherry or wine, bring to a boil, stir in tomatoes, parsley, oregano, salt, pepper and bay leaf. Reduce to simmer, cook until thickened, about 45 minutes.


While the sauce is simmering, we're gonna roast the shrimp. Typically, you would simply pan sear them, but for this dish I'm using a jumbo 10/15 count shrimp, a perfect size for roasting. Either method is fine of course, but the extra flavor you get from oven roasting just cannot be beat, and because they're a nice size, you'll actually only need a few of those to make up each serving.


To roast the shrimp, preheat oven to 400 degrees F. Pat shrimp dry. Line a rimmed baking pan with aluminum foil and place an oven safe rack on top; set aside. Peel and devein shrimp, leaving the tail tips intact if desired; place into a bowl. Mix together olive oil and seasonings and toss with shrimp; let rest for about 5 minutes then transfer to baking pan in a single layer. Roast, about 8 to 10 minutes, or until cooked through and pink in color, turning halfway through. Remove from oven, squeeze lemon all over and set aside.


While the shrimp are roasting, get the pasta going. Linguine seems to be the most commonly used pasta for this dish, though I had these brown rice noodles I recently bought from Amazon, so I thought I'd give those a try this time. (Is there a fusion happening here?) The brown rice noodles are a little more tender than regular pasta, but they've also got a bit more fiber. Guess how I prepared those?


Yep. In my Fasta Pasta! Told y'all that's a favorite kitchen tool that I use often.


Once the pasta is ready, set aside a half cup of the pasta water, drain and add the pasta to the sauce along with the shrimp. Toss to coat and warm through, adding some of the reserved pasta water, only if needed to adjust consistency. Transfer to bowls, garnish with additional parsley.


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So many of you have said you enjoy when I share my favorite things with y'all. These are products that I own and use on a regular basis and that when viewing the site in full web view, you'll often see featured in the sidebar. Some favorite things used in this recipe, include:
  1. Spurtle
  2. Gotham Steel 11 inches Non-stick Titanium Frying Pan - same concept as Copper Chef, but I actually bought this first
  3. Brown Rice Noodles
  4. Fasta Pasta
  5. Easy Greasy Strainer
  6. Rachael Ray baking sheet with crisper
Note: These are affiliate links to my Amazon store.

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For more of my favorite shrimp recipes, check out the collection on my Pinterest page!




Yum

Recipe: Roasted Shrimp Fra Diavolo

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 45 min

Total time: 1 hour
Yield: About 4 to 6 servings
Ingredients

For the Sauce:
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 teaspoons red pepper flakes, or to taste
  • 1/2 cup chicken stock/broth
  • 1/2 cup dry sherry or dry white wine (like Pino Grigio) 
  • 2 (14.5 ounce) cans stewed tomatoes, crushed
  • 2 teaspoons dried parsley
  • 2 teaspoons dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 medium bay leaf
For the Shrimp:
  • 1-1/2 pounds jumbo shrimp (10/15 count)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Creole or Cajun seasoning
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon red pepper flakes
  • 1/2 tablespoon lemon juice (about 1/2 lemon)
  • 1/2 pound linguine or spaghetti
Instructions

For the sauce, heat oil, add onion and cook until tender. Add garlic and red pepper flakes; cook another minute. Add broth and sherry or wine, bring to a boil, stir in tomatoes and seasonings. Reduce to simmer, cook uncovered until reduced and thickened, about 45 minutes.

While the sauce is cooking, prepare the shrimp. Preheat oven to 400 degrees F. Pat shrimp dry. Line a rimmed baking pan with aluminum foil and place an oven safe rack on top. Peel and devein shrimp, leaving the tail tips intact if desired; place into a bowl. Mix together olive oil and seasonings and toss with shrimp; let rest for about 5 minutes then transfer to baking pan in a single layer. Roast, about 8 to 10 minutes, or until cooked through and pink in color, turning halfway through. Squeeze lemon juice on shrimp and set aside.

Meanwhile, prepare pasta al dente, according to package directions; reserving 1/2 cup of the pasta water, drain and add to sauce along with shrimp. Toss to coat and warm through, adding some of the reserved pasta water, only if needed to adjust consistency. Transfer to bowls, garnish with additional parsley if desired.

Cook's Notes: May substitute all chicken broth and omit the sherry or wine. This roasting method for shrimp lends itself better to larger shrimp, like colossal or jumbos. I'm using 10/15 count per pound here. Smaller shrimp are not recommended for roasting as they must be cooked a much shorter time to avoid being dry and frankly, lacking in flavor. Stick with the large ones or just pan sear the shrimp for this dish.

To Pan Sear Shrimp: Season shrimp and heat oil in skillet over medium-high heat; add the 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. Remove from heat, transfer shrimp to a plate and set aside.

Source: http://deepsouthdish.com

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Posted by on February 15, 2019
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