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Shrimp Fra Diavolo

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Shrimp Fra DiavoloFra Diavolo translates as “Brother Devil”, and refers to this spicy, tomato and seafood- based pasta dish. The tomato sauce is light, perfect for spring and the Marash Chile flakes add a mellow heat with well rounded flavor that plays perfectly with the sweetness in the vegetables. The gentle, warming heat increases upon reheating, so keep that in mind if you’re planning for leftovers.

I’ve been making this dish for many years, but only recently came across a technique that really helps bump up the flavor. More advanced cooks are well aware of how to coax the maximum amount of flavor from shrimp by utilizing the peeled shells, and now I do the same. It’s really not that difficult, and it’s amazing the difference it makes to the dish. Most Fra Diavolo recipes call for a long noodle such as linguine or spaghetti, but I prefer a corkscrew-shaped pasta, or any other shape with crevices that can capture and hold onto the sauce. Regular or gluten free pasta works equally well here.

If you want to pump up the volume on the heat in this dish and make it a screaming Devil, add more marash chile flakes to the sauce, or sprinkle some directly onto the shrimp before cooking. These chile flakes do need hydration to bring out the best of their flavor so add them during cooking rather than at the table.

Shrimp Fra Diavolo


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