Serves 4
30 min
Shrimp Fra Diavolo with Spaghetti
Recipe GLPR6089ffc7b5d480
A spicy Italian-American classic featuring large shrimp sautéed in a vibrant, fiery tomato sauce infused with garlic, red chili flakes, and a touch of brandy. The sauce is built on a flavorful broth enriched with reserved shrimp shells and clam juice, then tossed with al dente spaghetti and finished with fresh parsley. This elegant yet simple dish comes together in just 30 minutes.
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Ingredients
½ teaspoon Kosher salt
¾ pound Large shrimp, shelled, deveined, shells reserved
1 large pinch Baking soda
6 tablespoons Extra-virgin olive oil, divided
4 medium cloves Garlic cloves, thinly sliced
1½ teaspoons Dried oregano
1 teaspoons Red chili flakes
2 tablespoons Brandy (optional)
28 ounces Whole peeled canned tomatoes with juice, coarsely crushed
½ cup Bottled clam juice
1 pound Spaghetti pasta
¼ cup Fresh flat-leaf parsley, minced (leaves and tender stems)
Directions
Toss the shrimp with 1/4 teaspoon of the kosher salt and the baking soda in a bowl. Let sit for 10 minutes while you prepare the remaining ingredients.
Bring a large pot of salted water to a boil for cooking the spaghetti.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the reserved shrimp shells and cook, stirring occasionally, for 2 to 3 minutes until they turn opaque and fragrant.
Add the clam juice to the skillet with the shells and bring to a simmer. Cook for 2 minutes, then strain the liquid through a fine-mesh sieve into a bowl, discarding the shells. Set the infused broth aside.
Return the skillet to medium heat and add the remaining 4 tablespoons of olive oil. Add the sliced garlic and cook, stirring constantly, for about 30 seconds until fragrant but not browned.
Stir in the dried oregano and red chili flakes, cooking for another 15 seconds to bloom the spices.
If using brandy, carefully pour it into the skillet and let it simmer for about 1 minute to reduce slightly.
Add the crushed canned tomatoes with their juices and the reserved clam broth. Stir well and bring to a simmer. Cook for 3 to 4 minutes, stirring occasionally.
While the sauce simmers, cook the spaghetti in the boiling salted water according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
Rinse the shrimp briefly under cold water to remove any excess salt residue, then pat dry with paper towels.
Increase the heat under the skillet to medium-high. Once the sauce is simmering vigorously, add the shrimp and cook, stirring gently, for 2 to 3 minutes until the shrimp are opaque and firm throughout (internal temperature of 145°F). Do not overcook.
Taste the sauce and adjust seasoning with additional salt if needed.
Add the cooked spaghetti to the skillet and toss gently to combine, adding pasta cooking water a little at a time until the sauce coats the pasta without pooling excessively.
Divide the pasta and shrimp among four bowls. Garnish each serving with the minced fresh parsley and serve immediately.
