Shrimp Fra Diavolo - Brother Devil (Recipe)


1/3  cup Academia extra-virgin olive oil
16 each 16/20 size Shrimp, peeled and deveined
7 cloves peeled Garlic, minced fine
3 Shallots,  chopped
San Marzano Cherry Tomatoes(about 6 oz.), cut in half
10 cups
San Marzano Crushed Tomatoes
1 1/2 cups Pino Grigio
1/4 cup crushed
Sicilian Style Cracked Olives
1 tbsp Leaves of Fresh Oregano, minced
Salt and freshly ground black pepper to taste
1/2 lb. Percatelli, Bucatini or Linguine
Leaves from 2 sprigs Fresh Italian Parsley, chopped
1 tsp. Crushed Red Chili


  • Heat oil in a large skillet over medium heat
  • Add shrimp and cook, until just cooked through, about 2 1/2  minutes per side. Transfer to a plate and set aside
  • Add garlic and shallots to skillet and cook until soft, 3-5 minutes.
  • Add San Marzano cherry tomatoes, San Marzano crushed tomatoes , Pino Grigio, and Leaves of Fresh Oregano, Sicilian Olives
  • Season to taste with salt and pepper and simmer, stirring occasionally and reducing heat if liquid starts to boil too rapidly, until  sauce has thickened, about 25 minutes.

While you are making the sauce cook the pasta in a large pot of boiling salted water over high heat until just tender Drain, reserving 1\4 cup of the pasta water.

Add parsley, Crushed Red Chili, pasta, pasta water, and shrimp to skillet and toss well. Divide pasta and sauce between 2-4 warm plates, arranging half the shrimp in center of each plate