Gia Shrimp Fra Diavolo
"Recipe courtesy of Giada De Laurentiis of Food Network. There's another recipe similar yet different from a cookbook. This was from a recent showing of "Everyday Italian".
We all thoroughly enjoyed the dish and served a side of spaghetti with olive oil, parmesan cheese and seasonings and a green salad."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 5 tablespoons olive oil, divided
- 1 medium onion, sliced
- 14 1⁄2 ounces diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 1⁄4 teaspoon dried oregano leaves
- 3 tablespoons fresh parsley
- 3 tablespoons fresh basil leaves, chopped (1/2 to 1 tsp dried Basil)
directions
- Toss the shrimp in a medium bowl with 1 tsp Salt and Red Pepper Flakes.
- Heat 3 Tb of Oil in a heavy large skillet over medium-high heat. Add Shrimp and saute for about one minute, toss and continue cooking until just cooked through, about 1-2 minutes. Transfer Shrimp to a plate and set aside.
- Add the Onion to same skillet along with 1-2 Tbs. Olive Oil and saute until translucent, about 5 minutes.
- Add the Tomatoes with their juices, Garlic, Wine, and Oregano. Simmer until Sauce thickens slightly, about 10 minutes.
- Return the Shrimp to the Tomato Mixture, toss to coat, and cook about 1 minute so the flavors meld together.
- Stir in Parsley and Basil and season with more Salt to taste.
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Reviews
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This was excellent! I reversed the order, adding the shrimp (good large Gulf shrimp) last after the mixture reduced, so that I didn't I couldn't over cook the shrimp. Served it with French bread (the New Orleans kind, crispy on the outside and light on the inside) to sop up all the sauce and champagne. A huge hit! Can't wait to make it again. -
Easy and quick to make! Was looking for something different for lent and this was just perfect! Will definitely be making again! -
Yummy! I put this over some angel hair and it was fantastic! Thanks for sharing! -
Great recipe. Similar to other ones I've made. Only change that decreases prep time (and helps when tomatoes aren't fresh) are to use a can of petite diced tomatoes. I also didn't have wine on hand, so used chicken broth instead. Really great. The bread does help clean up the extra sauce in the plate. Thanks!
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I made this pasta for dinner tonight and it was great. Too bad i didn't have any french bread on hand. Thanks for sharing.
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Tweaks
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Great recipe. Similar to other ones I've made. Only change that decreases prep time (and helps when tomatoes aren't fresh) are to use a can of petite diced tomatoes. I also didn't have wine on hand, so used chicken broth instead. Really great. The bread does help clean up the extra sauce in the plate. Thanks!
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Very good. I subbed some of the wine with chicken broth so I probably lost a bit of pizazz but it was still gobbled up. And it was incredibly easy to make. Love that.
RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
