This fiery shrimp and tomato pasta is easy to make and very satisfying. The name Fra Diavolo translates to “brother devil.” The origins are southern Italy where there is abundant seafood, herbs and fiery peppers. If you know this blog, we also often make shrimp Diablo (a Latin American iteration with cilantro and avocado) when I have some good avocado. I love this dish when it is getting cold – the pasta comforts you and the chilis warm you up. They say not to put cheese on this because its seafood, but I often put a little fresh parmesan on top because it makes me happy.
You will need:
- 1 pound shrimp, peeled and deveined
- 1 lb linguini
- 1 sweet bell pepper (yellow or orange), sliced thinly
- 4 roma tomatoes, halved – then quartered
- one 28 oz can, whole peeled tomatoes (preferably San Marzano), with juice
- juice of 2 limes
- 2-3 tbs olive oil
- 2 tbs salt
- 4 cloves garlic – crushed*
- 3 bay leaves
- 2 tsp dried oregano
- 1 tsp thyme
- 2 tsp crushed red pepper
- 2 tbs capers
- 2 tbs anchovy paste
- 2 tbs butter
- 1/2 cup fresh flat-leaf parsley, chopped
- Marinate the shrimp in lime juice and a bit of salt for 20-30 minutes.
- Fill a large pasta pot with water and bring to a boil.
- Heat large skillet over medium heat and add olive oil when warm. Add garlic and saute for a minute or so. Add pepper slices and stir and cook for 3 minutes until they soften a little.
- Add oregano, bay leaves, thyme and saute for 2 minutes. Then, add crushed pepper and capers, saute for 5 minutes until fragrant. Add roma tomatoes, saute for 5 minutes.
- Add canned tomatoes, you can crush them with your fingers beforehand or break them up with a wooden spoon, cook for 5-7 minutes. Add anchovy paste, and simmer for 10 minutes, stirring occassionally. Add butter halfway through to add richness and depth.
- By now, the pasta water should be boiling. Add remaining salt and pasta. Cook until al dente. Reserve a little pasta water before draining (about a cup).
- While the pasta is cooking, add shrimp and cook until it just turns pink (4-5 minutes). Add parsley to finish. Use reserve pasta water if needed when you add noodles to the sauce and work it in.
*Note – if you have difficulty peeling fresh garlic, soak them in a dish of hot water for a few minutes. Voila! Easy to peel!