Shrimp Fra Diavolo

  • Preparation Time40 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
3 tablespoons olive oil
1 pound jumbo or U-12 shrimp, peeled and deveined
Sea salt and freshly ground black pepper
1/2 teaspoon red chilli flakes
3 cloves garlic, thinly sliced
1/2 serrano chilli, seeded and finely minced
1/4 cup limoncello or sambuca
1/4 cup white wine
2 cups crushed San Marzano tomatoes
1/2 cup grated Parmigiano Reggiano
1 tablespoon fresh parsley leaves, finely minced
1 teaspoon fresh basil leaves, finely minced
1 teaspoon fresh oregano leaves, finely minced
2 tablespoons extra-virgin olive oil
1 tablespoon butter
Zest and juice of 1 lemon
Garlic Bread, recipe follows

For the Garlic Bread

1 baguette, split lengthwise
4 tablespoons butter, melted
4 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and minced
1 shallot, minced
Sea salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
1/4 cup chopped fresh parsley
1 teaspoon chilli flakes, optional

1. In a large sauté pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. Add the chilli flakes, garlic and serrano chilli.

2. Remove from the heat, add the limoncello, and then flambé. Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.

3. Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. Serve immediately with garlic bread.

For the Garlic Bread:

1. Preheat the oven to 200°C.

2. Lightly toast the baguette cut-side up in the oven, 4 minutes.

3. Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. Slather the mixture generously on the cut side of the toasted baguette.

4. Sprinkle the cheese, parsley and chilli flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. Warm in the oven until the cheese is melted. Cut into 3-inch slices and serve warm.

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