Fra diavolo means “the brother of the devil.” This sauce is often confused with arrabbiata sauce as they are both spicy, but traditionally, fra diavolo is made without pancetta. It’s perfect with shrimp or shellfish.
Serves: 4
Ingredients:
1 pint cherry tomatoes, halved (about 2 cups)
4 tablespoons olive oil, divided
Salt and black pepper
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon red pepper flakes or Calabrian pepper flakes
1 tablespoon white wine vinegar
2 pounds large shrimp, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley, for garnish
Directions:
Preheat the oven to 350 degrees F. Toss the cherry tomato halves on a rimmed baking sheet with 2 tablespoons of the olive oil. Season well with salt and black pepper. Roast for 20–25 minutes, until the tomatoes are soft and starting to blister. Remove from the oven and set aside.
In a large, flat-bottomed nonstick sauté pan, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until soft, 3–4 minutes. Add the garlic and cook for 1–2 minutes, until fragrant. Stir in the pepper flakes and vinegar and season with salt and black pepper. Add the shrimp and cook for 2–3 minutes, until the shrimp are cooked through. Add the roasted tomatoes and any juices that have collected on the baking sheet and toss with the shrimp until hot. Season once more with salt and black pepper if needed. Serve immediately, garnished with the parsley.
Anna Vocino | @annavocino | eathappykitchen.com
Culinary personality and tastemaker bringing a wealth of experience as a bestselling cookbook author, actor, stand-up comedian, podcast cohost, clean-eating expert, and founder of Eat Happy Kitchen, making organically sourced, gluten-free, grain-free, and filler-free foods with no sugar added.