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Shrimp Fra Diavolo with Vermicelli

Shrimp Fra Diavolo with Vermicelli

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

Food & Wine JANUARY 1997

  • Yield: 4

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. 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. 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.

Variations: Lobster Fra Diavolo with Vermicelli: If you're in a celebratory mood, lobster would taste great in place of the shrimp.

Vermicelli Fra Diavolo: The full-flavored sauce can stand on its own without the shrimp. Add a sprinkling of Parmesan cheese.

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.

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