Tuesday’s Table – Shrimp Fra Diavolo

Shrimp Fra Diavolo is something I am always drawn to at Italian places but I never know quite what it is or how to pronounce it.

After a little research (thanks, Google!) I know now that Fra Diavolo means “angry brother” in Itlaian, and it is traditionally a spicy tomato and seafood pasta dish. No wonder I am drawn to it!

I was trying to make something that didn’t require a grocery run, and this is what I came up with because I had cherry tomatoes, canned peeled whole tomatoes, and good frozen shrimp. All I needed to add was spices, herbs, onion, garlic, lemon, and olive oil, and I had this easy and delicious Italian dish!

Mine went over roasted spaghetti squash (I will give my tricks and tips for roasting spaghetti squash at the end of this post). Grant politely requested pasta after a long weekend and hard day of work his wish was granted. 

Shrimp Fra Diavolo

1 Lb. Shrimp

1 can of diced tomatoes or whole peeled tomatoes with juice (that need to then be diced)

2 Tbs. Olive oil separated

Juice of 1/2 Lemon

1/2 Large Vidallia Onion diced

2 Cloves of Garlic, minced

1/2 – 1 tsp. Red Pepper Flakes

1/4 tsp. Salt

Basil & Oregano (fresh, dried or both)

Cherry Tomatoes (optional, but if you have them use them!)

Spaghetti Squash or Your Favorite Pasta

Directions – 

While boiling water for pasta or roasting your squash, heat skillet with 1 Tbs. olive oil and add shrimp; sauté for 1-2 minutes per side (do not over cook and they do not have to be cooked through the whole way because you add them back in at the end). Take shrimp out of skillet once almost cooked through and set aside. Add your diced onion to the skillet for 3-4 minutes until it starts to soften then add garlic, basil, oregano, red pepper flakes and stir fairly constantly for 3 minutes-ish.
Add canned tomatoes with juice to skillet, as well as lemon juice, remaining 1 Tbs. olive oil and salt.

Let this simmer for 5-10 minutes before adding your shrimp back in for an additional minute before serving over “pasta.”

Side note – I added cherry tomatoes to the baking sheet in the oven for the last 20 minutes so they roasted along with my squash.

Top with fresh basil and enjoy!!

Roasted Spaghetti Squash:

Cut your spaghetti squash in half

Remove seeds

Drizzle inside with olive oil, salt, and pepper

Place face side down (so that it steams inside) on an aluminum covered baking sheet at 375 degrees for 40-45 minutes. The key to good spaghetti squash is to roast it for what most people think is too long.

Once it’s done you should be able to stick your fork in it and it immediately turns to spaghetti like strands. If that’s not the case flip it back over and roast a little longer.

Easy as pie.