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You Asked For It: shrimp fra diavolo recipe

Spice up dinner with this recipe for shrimp fra diavolo.

Ellen Folkman | Special to the Times

Spice up dinner with this recipe for shrimp fra diavolo.

We enjoy the shrimp fra diavolo at Positano's restaurant. Any chance they would share their recipe, or does anyone have a good one for me to try? Thank you.

Janet Cohen, Palm Harbor

While this is not the restaurant recipe for shrimp fra diavolo that Janet requested, Mary Wyrozemski's version is a dish her family has enjoyed for many years. I purchased a jarred marinara sauce to make this recipe, but if you make your own at home, use it. Here are some other tips I picked up while making the recipe: Add the parsley to the marinara just before serving so it doesn't wilt too much and lose its beautiful color. If you prefer a little more heat, add a bit more crushed red pepper but not too much to overpower the dish — it would be best to taste before serving and adjust accordingly. As a personal preference, I prefer the tails off the shrimp when I cook. I know many restaurants prefer to leave the tails on to serve. Either is okay in this recipe.

Recipe request

Christine Welch of Palm Harbor had a mustard sauce for salmon at Ozona Blue in Palm Harbor. She has tried several recipes but none are as good. Is there any possibility that a reader could have it or one that is just as delicious?

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Please include your name, city and phone number. Phone numbers will not be published.


Shrimp fra Diavolo

cup butter

½ cup olive oil

2 onions, chopped

¼ cup chopped Italian parsley, plus more for garnish

2 cloves garlic, minced

4 cups marinara sauce, homemade or jarred

½ teaspoon black pepper

¼ teaspoon crushed red pepper

1 pound spaghetti, cooked

1 pound shrimp, cleaned and deveined

In a saute pan, combine butter, olive oil, onions and parsley. Saute until onions are translucent, stirring frequently. Add garlic and cook 1 to 2 minutes longer, being careful not to burn the garlic.

In the meantime, heat the marinara sauce with black pepper and crushed red pepper in a saucepan. Simmer 15 minutes.

In a large pot of salted water, cook spaghetti according to package directions.

Just before spaghetti is finished cooking, add marinara to onion mixture. Add shrimp and cook until shrimp are done, about 8 minutes, stirring almost constantly. If sauce is thick, add about ¼ cup of the pasta water to thin it a bit. Add parsley just before serving and stir to combine. Taste sauce for seasoning and adjust if necessary.

Drain pasta and divide among 4 plates. Spoon shrimp mixture over pasta evenly and garnish with a sprinkling of parsley.

Serves 4.

Source: Mary Wyrozemski

You Asked For It: shrimp fra diavolo recipe 11/09/15 [Last modified: Monday, November 9, 2015 10:36am]
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