Pasta with shrimp "Fra Diavolo"
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 17 G., saturated fats 2 G., proteins 23 G., carbohydrates 60 G., fiber 5 G., cholesterol 107 mg, sodium 671 mg, sugar 5 G.
Calories 490, total fat 17 G., saturated fats 2 G., proteins 23 G., carbohydrates 60 G., fiber 5 G., cholesterol 107 mg, sodium 671 mg, sugar 5 G.
The spicy tomato sauce "Fra Diavolo" is as wily as the Italian bandit for whom it's named. Its piquant flavor literally explodes over the pasta and tender seafood with which it's typically served. This recipe calls for a medium-hot Fresno pepper, but you can make it spicier to your taste by adding a more fiery chili pepper. Besides the pepper, the sauce also includes canned tomatoes in their own juice, garlic, olive oil, and fresh herbs. Toss it with cooked spaghetti and sautéed shrimp and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g spaghetti
- 350 g medium shrimp, peeled and deveined
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 3 cloves garlic, thinly sliced
- 1 Fresno pepper, seeded and thinly sliced
- 1 tbsp fresh oregano, chopped, large leaves, plus extra for serving
- 1 can (425 g) of canned cherry tomatoes
- 3/4 cup fresh basil, torn
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Recipes with similar ingredients: spaghetti pasta, shrimps, garlic, Fresno pepper, oregano, cherry tomatoes, basil
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Set aside 1 cup of water and discard the rest.
- Meanwhile, season the shrimp with salt and black pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, then spread the shrimp in a single layer in the skillet. Cook, turning once, until curled and cooked through, 2-3 minutes. Transfer the shrimp to a bowl.
- Reduce heat to medium and add the remaining 2 tablespoons olive oil, garlic, and Fresno pepper to the skillet; cook, stirring, until the garlic is golden, about 1 minute. Add the oregano and cook until softened. Add the tomatoes and 1 cup water and bring to a boil. Cook until the tomatoes burst and the liquid is reduced by half, about 10 minutes.
- Add the shrimp, spaghetti, and 1/2 cup of the cooking water. Cook, stirring, until the shrimp are heated through and the pasta is coated with the sauce, 1-2 minutes, adding more water if necessary if the sauce seems too dry. Season with salt and pepper to taste and add the basil.
- Divide the spaghetti and shrimp among plates. Sprinkle with additional oregano and drizzle with olive oil.
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