Shrimp Fra Diavolo with Vermicelli

The thin strands of pasta soak up this spicy tomato sauce to form a flavorful mound punctuated with shrimp.

Yield: 4
Recipe from Food & Wine

More From Food & Wine


Ingredients

  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
  • 1/4 teaspoon dried red-pepper flakes
  • 1/4 cup water
  • 1/4 cup chopped fresh parsley
  • 3/4 teaspoon salt
  • 1 pound medium shrimp, shelled
  • 3/4 pound vermicelli

Preparation

  1. 1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the tomatoes, red-pepper flakes, water, parsley, and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the shrimp and cook, covered, just until the shrimp are pink, about 4 minutes.
  2. 2. In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the tomato sauce and shrimp.
  3. Variations: Lobster Fra Diavolo with Vermicelli: If you're in a celebratory mood, lobster would taste great in place of the shrimp.
  4. Vermicelli Fra Diavolo: The full-flavored sauce can stand on its own without the shrimp. Add a sprinkling of Parmesan cheese.
  5. Wine Recommendation: Look for a refreshing, fruity red to contrast with the heat of the red-pepper flakes. A bottle of food-friendly dolcetto or barbera from the Piedmont region of Italy would be perfect.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp Fra Diavolo with Vermicelli Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy