Shrimp Fra Diavolo (Brother Devil) is an Italian inspired dish that is spicy and delicious. We served it over a bed of angel hair pasta, but when we had leftovers a couple of days later, we simply served it with a side of garlic toast. If you don’t want it too spicy, you can reduce the amount of red pepper flakes, but this meal is meant to pack some heat. It is one of those easy and yet elegant dinners that can be done on a weeknight or served for a weekend dinner party. It could probably be done with another type of shell fish, but shrimp really holds up well to the flavors and is easy to cook.
- 1 lb Large Shrimp – peeled and deveined
- 1/2 Medium Red Onion – sliced
- 1 (14 1/2 oz) can Diced Tomatoes
- 1 cup Chicken Stock (or White Wine)
- 1 tsp Crushed Red Pepper
- 1 tsp Italian Seasoning
- 3 cloves Garlic – chopped
- 2 to 3 tbsp Olive Oil
- Salt and Pepper to taste
- Angel Hair Pasta – cooked to package directions
In a medium bowl, toss the shrimp with the red pepper flakes and a tablespoon of salt. Heat the oil in a large sauté pan to medium-high heat. Add the shrimp to the pan and cook, stirring frequently, until fully cooked and the shrimp have turned pink, about 3 to 4 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the onion to the pan and sauté for about 5 minutes or until the onion is soft. Add the tomatoes, chicken stock, garlic, Italian seasoning and simmer for about 10 minutes to thicken the sauce. Add the shrimp back into sauce and bring them back up to temperature, about 2 to 3 minutes. Pour the shrimp and tomatoes over the angel hair pasta and serve.