Shrimp Fra Diavolo
A take from a classic Italian dish but instead of lobster, shrimp is used. Easier on the budget and easier to manage.
- 1/2 tsp kosher salt
- 3/4 lb large shrimp peeled and deveined
- Large pinch baking soda
- 6 tbsp extra-virgin olive oil divided
- 4 medium garlic cloves sliced
- 1 1/2 tsp oregano
- 1 tsp dried red chili flakes add more if desired
- 2 tbsp brandy (optional)
- 1 28oz can whole peeled tomatoes coursely crushed by hand
- 1/2 cup bottled clam juice
- 1 lb spaghetti
- 1/4 cup fresh minced parsley
- Bring a large pot of salted water to a boil. In a medium bowl, toss the shrimp well with the 1/2 teaspoon salt and the baking soda. Set aside.
- In a large skillet or sauté pan, heat 4 tablespoons olive oil over medium-high heat until shimmering, Add reserved shrimp shells and cook, stirring constantly, until they've all turned a reddish color, about 4 minutes. Off the heat, remove the shells using tongs, a slotted spatula, and/or a slotted spoon, allowing any excess oil to drain back into skillet as you go; discard the shells. You should still have plenty of oil left in the skillet.
- Return the skillet to medium-high heat, add the shrimp, and cook, stirring and turning occasionally, until shrimp are just starting to brown in spots and are almost fully cooked through, about 3 minutes. Off the heat, transfer shrimp to a plate and set aside.
- Return the skillet to medium-low heat. Add garlic, oregano, and chili flakes and cook, stirring, until garlic is just beginning to turn golden, about 3 minutes. Add brandy, if using, and cook until almost fully evaporated. Add tomatoes and clam juice and bring to a simmer. Season with salt.
- Boil the pasta in the pot of salted water until al dente. Drain, reserving about 1 cup of the pasta cooking water, and add pasta to the sauce along with a splash of the pasta cooking water. Add shrimp and cook over medium-high heat, stirring, until the sauce reduces and clings to pasta and the shrimp are fully heated through; add more pasta water as necessary if the sauce becomes too dry. Season with salt, if necessary.
- Stir in parsley and remaining 2 tablespoons olive oil. Serve right away.