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Shrimp fra diavolo from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

  • basil
  • canned tomatoes
  • dried red pepper flakes
  • dry white wine
  • linguine pasta
  • oregano
  • parsley
  • shrimp
  • thyme

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Notes about this recipe

  • Delys77 on July 05, 2012

    Pg. 380 Great little pasta dish. I have made similar things before but this one has a few tweaks that take it up to another level. Firstly you make a shrimp stock with a bit of wine, water, and some shells, which is then heavily seasoned, reduced, and has some lovely canned tomatoes added. The result is a highly seasoned sauce with nice briney notes. The jumbo shrimp also workout very well with his high heat sear, and light cooking in the sauce at the end. Great little dish!

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