How To Make Shrimp Fra Diavolo Best Recipe | Spicy Shrimp Pasta

Shrimp fra diavolo is a delicious spicy shrimp in tomato sauce. The term fra diavolo means brother devil. My fra diavolo recipe is the perfect balance of heat. Shrimp fra diavolo is great on its own but I like to make mine with pasta for a delicious quick and easy pasta recipe. Cooking Italian food is all about using quality ingredients. This spicy shrimp fra diavolo recipe uses san marzano tomatoes so the tomato sauce has plenty of flavor. There is nothing better than Italian spicy seafood. I love shrimp fra diavolo with linguini however you can use any pasta you prefer. Red pepper flakes give this Italian pasta dish heat but I season my shrimp with aleppo pepper for added heat and flavor. Cooking my spicy shrimp fra diavolo recipe is so quick, easy, and delicious the whole pasta dish comes together in about an hour. So let me show you how to make shrimp fra diavolo with linguini, I will make you fall in love with Italian fra diavolo spicy seafood pasta.

Shrimp Fra Diavolo Best Recipe
-1 pound 16-20 large cleaned shrimp-
-1 pound pasta-
-1 24 ounce can san marzano tomatoes-
-4 cloves garlic-
-1/2 cup white wine-
-Aleppo pepper to taste-
-1/2 teaspoon red pepper flakes-
-teaspoon hot cherry pepper spread-
-salt and pepper to taste-
-1/4 teaspoon baking soda-
-1/4 teaspoon baking powder-
-1/2 teaspoon dried oregano-

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[FullHappyBelly]

Wow, this looks super tasty. Thanks for sharing your recipe my friend. Stay connected.

[veramontefusco]

Just the right amount of spice.... love the cherry pepper spread

[Rinney]

We made this last night and it was so good definitely will make it again!

[GingerSnapKitchen]

This looks perfect! Tails on and extra spicy, just the way I like it! 🌶
Great video!

[travishowett]

Made this tonight (4-30-23). Soo good. Thank you.

[robertfanuzzi]

Very intelligent approach, undercooking the shrimp to get texture and then adding later. Ever use anchovies in the base?

[vilkoskorlich]

Fra Diavolo (lit. Brother Devil; 7 April 1771–11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina".
Correction Appended
LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian?
"Oh, dear, " sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island."
Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil.
Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio."
Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy, " he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was
Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy."
PERIOD.

[Mannymoe]

Asking why cook the shrimp an hour before the sauce is done?