The Recipes

Shrimp fra Diavolo

Shrimp fra Diavolo basically means shrimp in a spicy tomato sauce.  I'm sure you've seen some version of this recipe served over pasta on just about every little Italian restaurant's menu you've encountered over the year.  This one is pasta-free, and I changed things up a little bit and served the tomatoes alongside.

Shrimp fra Diavolo


- 4 large shrimp, peeled and de-veined
- small bunch of tomatoes on the vine (other varieties can easily be substituted)
- 1/2 shallot, diced
- 1-2 cloves garlic, minced
- 1 T. crushed red pepper flakes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- splash white wine
- 1/4 c. olive oil, plus a little extra
- salt
- pepper
- flat-leaf parsley, torn for garnish
- 1-2 lemon wedges for garnish

Put the shrimp in a plastic bag and add 1/2 of the garlic, red pepper, basil, oregano, and olive oil.  Let them marinade for at least one hour or overnight.

Preheat the oven to 375 degrees.  Drizzle the tomatoes with olive oil, season them with salt and pepper, and put them in an oven-safe dish or baking sheet.  Place in the oven for 45-55 minutes; until the skin softens and wilts and the tomatoes collapse slightly.

Near the end of the cooking time for the tomatoes, remove the shrimp from the marinade.  Add 2 T. of the marinade to a skillet.  Once it is warm, add the shallot.  Season with salt and let the shallot soften for 3-4 minutes.  Add in the garlic and stir for a minute longer.  Add the wine and let it simmer for 3-4 more minutes, then add the shrimp.  Cook the shrimp for 2-3 minutes on one side; until they turn pink and start to curl.  Cook just 1-2 minutes on the second side.

Plate the tomatoes with the shrimp and sauce alongside.  Garnish with the parsley and lemons.