Fra Diavolo is an Italian-American creation which translates to 'brother devil'.
All'Arrabbiata is an Italian creation from Rome which translates to 'angry'. They are both spicy, using red pepper flakes and have a tomato base.You can serve shrimp fra diavolo with pasta or without. Serve this with a green salad, and a glass of vino rosso.
1 lb large to jumbo shrimp, peeled, deveined, tails removed
¼ cup fine-quality olive oil, divided
½ t sea salt
½ to 1 t red pepper flakes (depending upon how spicy you like it)
¼ t fine ground black pepper
½ medium yellow onion, finely diced
2 cloves garlic, finely sliced or minced
½ t dried oregano (I used freeze-dried)
¾ cup dry white wine
1 (28-oz) can San Marzano style whole peeled tomatoes, hand crushed
½ lb spaghetti
2 T chopped Italian parsley
2 T chopped fresh basil
Sea salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
In a bowl, combine the shrimp, 2 tablespoons of the olive oil, salt, red pepper flakes, and ground black pepper.
In a large skillet, over high heat, add the shrimp mixture and cook until lightly brown on both sides, about 2 minutes, each side.
Transfer to a bowl and set aside.
In the same skillet, over medium heat, add the last tablespoon of the olive oil, and cook the onion until translucent, about 3 to 4 minutes.
Add the garlic and oregano and cook another minute.
Add the wine and stir with a wooden spoon to break up any brown bits.
Add the crushed tomatoes and simmer over low heat for 15 minutes, until sauce slightly thickens.
Meanwhile, cook spaghetti in boiling salted water, until al dente, about 8 to 9 minutes.
Take out about ½ cup pasta water and set aside to add to thin the sauce.
Drain pasta and add back to the pot.
Add some of the pasta cooking water to the sauce to slightly thin.
Spoon some sauce over the pasta in the pot and toss to combine.
Add shrimp to the sauce including any juices in bowl and simmer another 2 minutes, until heated through.
Stir in the parsley and basil and season to taste with salt and pepper.
Divide the spaghetti between 2 warm pasta bowls.
Spoon some sauce on top, add shrimp, and a little more sauce.
Drizzle with a small amount extra-virgin olive oil.
Serves 2
