• Tommy Centola

Shrimp Fra Diavolo

Updated: Jan 4

Fra Diavolo is Italian for Brother Devil. This is a dish that you are

not likely to find in Italy. It is an Italian-American creation. You can

control the heat of this dish by adjusting the amount of Red Pepper

Flakes you use.

1 pound large Shrimp peeled and deveined

1 teaspoon Seafood Seasoning Blend

1 teaspoon Crushed Red Pepper Flakes

3 tablespoons Olive Oil

1 medium Onion minced

1 14½ ounce can Diced Tomatoes in Tomato Puree

1 cup Dry White Wine

3 cloves Garlic minced

¼ teaspoon Fresh Oregano leaves chopped

3 tablespoons Fresh Parsley chopped

3 tablespoons Fresh Basil chopped

8 ounces Linguini cooked al dente

In a large bowl, toss shrimp with Seafood seasoning and red

pepper flakes. In a large heavy skillet, heat the olive oil over medium

heat. Add the shrimp and sauté until just cooked through, about two

minutes. Using a slotted spoon, transfer the shrimp to a large plate and

set aside. Add the onion to the same skillet and sauté until translucent,

about 5 minutes. Add the tomatoes with their juices, wine, garlic,

and oregano, and simmer until the sauce thickens slightly, about 10

minutes. Return the shrimp and any accumulated juices to the tomato

mixture and toss to coat. Remove from heat and stir in the parsley and

basil. Serve over Linguini.

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