Shrimp Fra Diavolo with Homemade Pepper Penne


FROM - DelightfulDeliciousDelovely.com

The penne here require THIS amazing Kitchenaid pasta press and the stand mixer.  If you do not have these things, dry pasta is fine or make a homemade pasta of a different shape.

Shrimp Fra Diavolo with Homemade Pepper Penne

INGREDIENTS

For the pasta

400 grams (or 1 3/4 cups) flour

4 eggs

1 TBS pepper

1 tsp salt

OR – 1 lb dry pasta of your choice

For the Shrimp Diavolo

3 TBS olive oil

20 shrimp - peeled & cleaned

8 cloves garlic - sliced thin

1 TBS (or less - to taste) crushed red pepper 

1 29 oz can of either crushed tomatoes or tomato sauce

2 tomatoes - diced

1/2 cup dry vermouth (or dry white wine) - optional

1 TBS oregano

20 basil leaves - some chopped - some for garnish

Parsley - chopped

S&P to taste

Additional olive oil to drizzle as garnish - (optional)

Additional crushed red pepper - as garnish (optional)

DIRECTIONS

For the pasta

Homemade pasta directions HERE

Or use dry pasta & the package directions.

For the shrimp diavolo

Salt & pepper the shrimp & let sit for 15 minutes or so.

Heat 1 TBS olive oil in a large frying pan & saute the shrimp until just pink - until almost done.  Try not to overcook.  Put them on a plate & set aside.

Add 2 more TBS olive oil to the pan & add the garlic & crushed red pepper.  Saute about a minute then add the canned tomatoes - being careful not to get burned when it splatters (and it will).   Add the diced tomatoes, oregano, vermouth, 1 tsp salt & a handful each of the chopped basil & parsley (reserving some of both for garnish).  Simmer on medium heat about 15 minutes or until it thickens to your taste.  

Just before serving, add the cooked shrimp just long enough to heat through.  You might want to save a few to top each serving as garnish.

Mix your pasta with the sauce & then garnish with additional shrimp, parsley & basil.  Drizzle each serving with olive oil (if desired) and additional crushed red pepper to taste.

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