This by far is one of my favorite recipes, and its definitely a dish my family and friends ask me to make often. “Fra Diavolo” means to make with garlic and red peppers. “Diavolo” means devil in Italian and thats where the heat comes in on this dish. I have access to the freshest shrimp here, but you can use frozen shrimp, thawed, if needed. I make this year around but when its tomato season this dish shows up once a week on our table!
You will need:
1/2 lb medium shrimp peeled and deveined
6 tomatoes diced juices saved
4 garlic cloves minced ( more if you like)
Olive oil ( enough to coat bottom of entire pan)
1 tsp red pepper flakes ( more if you like)
1 tsp sea salt
Fresh basil chopped ( around a half cup)
Grated pecorino romano
1/2 lb hot pasta cooked according to directions
Heat olive oil in a large frying pan, add garlic, sea salt and red pepper flakes.
When the garlic is light brown, add the tomatoes and a few pinches of basil ( save some for garnish). Cook for 20 minutes or so until the tomatoes are soft and all the fabulous flavors have blended.
Add the shrimp, stir and cook for another 5-8 minutes until shrimp are done to your liking.
Add the hot pasta to the pan ( this is why you need the largest pan you have), stir to blend everything.
Plate, and add more basil for garnish. Serve with grated pecorino romano and additional red pepper flakes for a bit more kick.