Description
Indulge in our mouthwatering Shrimp Fra Diavolo Pasta recipe! Learn how to create a spicy and savory dish that will tantalize your taste buds.
Ingredients
- 4 tablespoons (60 ml) vegetable oil divided
- ¾ pound (340 g) large raw shrimp, peeled and deveined
- ½ cup (120 ml) apple juice
- 2 cloves garlic, minced
- 1 28 ounce (800 g) can whole tomatoes, crushed by hand and drained, juice reserved
- ¾ pound (340 g) spaghetti, linguine, or bucatini
- 1 tablespoon (15 g) salted butter
- Fresh parsley, roughly chopped
- Salt and pepper to taste
- 2 tablespoons (30 ml) vegetable oil
- ½ cup (60 g) breadcrumbs
- 1 clove garlic, minced
- Salt to taste
Instructions
- Pour the liquid from the can of tomatoes into a separate container, keeping it nearby. Break the tomatoes apart by hand in a bowl, leaving them in small chunks.
- Prepare the garlic breadcrumbs by warming vegetable oil in a small nonstick skillet over medium heat. Mix in the breadcrumbs and minced garlic, stirring until the breadcrumbs turn golden and the garlic releases its aroma, roughly 5 minutes. Quickly transfer the breadcrumbs to a dish to prevent burning, then sprinkle with salt.
- In a large skillet, warm 2 tablespoons of vegetable oil on medium-high heat. Place the shrimp in the pan, lightly season with salt, and cook until they’re almost done, about 1 minute per side. Move the shrimp to a separate bowl and keep aside.
- Pour the apple juice into the skillet, cooking for 2 minutes while scraping any bits stuck to the bottom. Lower the heat to medium and add the remaining vegetable oil, minced garlic, and red pepper flakes. Stir the garlic until it becomes aromatic and lightly golden, about 1 minute.
- Introduce the crushed tomatoes along with a small amount of the reserved tomato juice to the skillet. Sprinkle in ½ teaspoon of salt and a generous pinch of black pepper. Reduce the heat to low, letting the sauce gently bubble and stir every so often for 15 minutes. Taste and modify the seasoning, adding more salt or red pepper flakes as desired.
- Simultaneously, bring a large pot of salted water to a boil. Cook the pasta until it’s slightly underdone, about 2 minutes less than directed for al dente. Drain the pasta, keeping 1 cup of the cooking water. Mix the pasta and ¼ cup of the reserved water into the sauce, stirring to cover the pasta thoroughly.
- Return the shrimp to the skillet and add the butter. Keep stirring the pasta until every piece is well-coated with sauce and the butter has melted.
- Present the dish topped with the garlic breadcrumbs and a generous amount of fresh parsley.
Notes
- Enhance the flavor by using fresh tomatoes and adding to the sauce.
- Substitute breadcrumbs with toasted pine nuts for a nutty crunch and added texture.
- Try whole wheat or gluten-free pasta for a healthier twist.
