shrimp fra Diavolo

INGREDIENTS

• 1/2 teaspoon kosher salt, plus more as needed

• 3/4 pound large shrimp shelled and deveined, shells reserved

• 4-6 large scallops

• Large pinch baking soda

• 2 tablespoons butter

• 6 tablespoons extra-virgin olive oil, divided

• 4 medium cloves garlic, thinly sliced

• 1 1/2 teaspoons dried oregano

• 1 to 2 teaspoons red chili flakes (see note)

• 2 tablespoons brandy or Madeira 

• 1 28-ounce can whole San Marzano tomatoes and their juices, coarsely pureed or crushed by hand

• 1/2 cup bottled clam juice 

• 1 1/2 teaspoons minced pepperoncini, plus 1 teaspoon brine

• 1 pound spaghetti 

• 1/4 cup minced flat-leaf parsley leaves and tender stems 

PREPARATION

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.

Press the scallops between paper towels to remove excess moisture. In a large skillet heat 2 tbsp of butter on medium high until almost brown (about 2 minutes), add scallops cooking for 1-2 minutes each side and remove.

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 scallops and shrimp, season lightly with salt and pepper and cook, stirring and turning occasionally, until shrimp and scallops are just starting to brown in spots and are almost fully cooked through, about 3 minutes. Off the heat, transfer shrimp and scallops 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. Top with fresh grated Parmesan. Serve right away.

Adapted from a Serious Eats Recipe
Urban Cowgill 2020 (updated 2024)