Bucatini pasta with shrimp and Fra Diavolo sauce
Votes: 5
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 630, total fat 18 G., saturated fats 3 G., proteins 37 G., carbohydrates 74 G., fiber 7 G., cholesterol 174 mg, sodium 765 mg, sugar G.
Calories 630, total fat 18 G., saturated fats 3 G., proteins 37 G., carbohydrates 74 G., fiber 7 G., cholesterol 174 mg, sodium 765 mg, sugar G.
Bucatini pasta with shrimp and Fra Diavolo sauce - a detailed recipe.
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:
- 1/4 cup olive oil
- 450 g medium-sized sea shrimp, peeled
- 5 cloves garlic, thinly sliced
- 2 - 4 anchovy fillets, chopped
- 1 tsp dried pepper flakes
- 1 can (800 g) of pickled small-fruited tomatoes (cherry, San Marzano), crushed by hand
- 1/2 cup dry white wine
- 3 sprigs oregano, leaves separated from stems and coarsely chopped
- Coarse salt
- 340 g of bucatini or linguine pasta
- 1/2 cup fresh parsley or leaves basilica, chop coarsely
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Recipes with similar ingredients: shrimps, garlic, Anchovies, red pepper flakes, cherry tomatoes, San Marzano tomatoes, white wine, oregano, bucatini pasta, linguine pasta, parsley, basil
Cooking the dish according to the recipe:
- Heat 1 tablespoon olive oil in a large skillet. Add the shrimp and fry for 1 minute on each side. Transfer to a serving platter.
- Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies, and pepper flakes. Cook, stirring, until the garlic is softened, about 1 minute. Add the tomatoes with their brine, wine, oregano, and 1 teaspoon salt. Bring to a simmer and continue cooking, stirring occasionally, until the sauce thickens, about 15 minutes.
- Meanwhile, bring a saucepan of salted water to a boil. Add the pasta and cook for the time indicated on the package. Pour 1/2 cup of the cooking liquid into a separate bowl, and drain the remaining liquid.
- Add the parsley, pasta, and shrimp to the pan with the sauce and stir. Stir in the remaining pasta liquid. Season with salt to taste. Divide among plates and drizzle with olive oil; sprinkle with pepper flakes, if desired.
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