This is an authentic Italian pasta recipe which’s very easy to make yet so mouthwatering. Tender cooked prawns in a spicy, tangy and herby tomato sauce with your pasta cooked in ‘al denté’ perfection is everything you would need to impress anybody’s palate.
How I developed this recipe-
I wanted to recreate a red sauce shrimp pasta that I had had from Italy a few years ago. What I liked the most about the dish was that it tasted soo fresh and tomatoey jewelled with tender cooked prawns and baby tomatoes on fresh pasta. It was too good that it tasted soo authentic even without the cheese (for I requested for a dairy free one).
Hoping I’d succeed with the trials I somehow found the exact name and roots of the dish after a few minutes of googling and tried out an Italian blogger’s recipe with a few changes I added.
Being an Asian I did spice it up a little bit too!
What’s special about this recipe-
Everything about this ‘Fra Diavolo’ (meaning ‘Brother Devil’ in Italian) is so exciting. The historical story about it as follows:
In the 1770s, there lived a young boy by the name of Michele Pezza in Naples, who at an early age survived a harsh childhood sickness that nearly killed him. As part of an old Italian tradition, Pezza and other youngsters who recovered from serious illness were dressed as monks on the second Sunday after Easter for a yearly procession in honor of the patron saint of sick children, St. Francis of Paola. Little Michele was apparently such a notorious handful on these solemn occasions that someone once labeled him “fra diavolo,” meaning “brother devil.” The highly combustible nickname stuck and, in an extreme example of a self-fulfilling prophecy, Michele “Fra Diavolo” Pezza went on to live a hot-tempered early life before growing up to eventually lead Italian insurgents in a revolution against French occupiers.
Fra diavolo is a tomato-based sauce that gets its flavor mostly from olive oil, garlic and oregano—but what sets it apart from similar sauces is the recipe’s heavy use of chilies or red pepper flakes, which delivers the infamous heat. Served over spaghetti or linguine, seafood is usually the main source of protein in the dish. And for the most part, lobster is the go-to crustacean for most restaurants and homespun recipes alike. Indeed, Lobster Fra Diavolo has become an exceedingly popular staple in the Italian restaurant scene, but variations like Shrimp Fra Diavolo and the clam, mussel, scallop, and calamari-laden Seafood Fra Diavolo have been known to appear on menus across many different price points.
What you’ll need-
. 8 to 10 med-sized shrimps, deveined and de-shelled, keeping the tail
. 1 tablespoon olive oil
. Half teaspoon red pepper flakes
. Half teaspoon salt
. Half teaspoon paprika
. Half yellow onion, sliced
. 2 cloves garlic
. One fourth teaspoon dried oregano
. Half cup white wine
. 1 tablespoon chopped parsley leaves
. 1 tablespoon chopped basil leaves
. 4-5 cherry tomatoes
. 1 cup canned/puréed tomatoes
. 1 teaspoon lemon juice
. One teaspoon olive oil
. 1 handful tagliatelle
. Freshly grated Parmesan
How to make-
- Marinate the prawns with paprika, salt and lemon juice
- Cook the prawns till tender heating a pan with a drizzle of olive oil.
- Transfer the prawns to a pan, add a tablespoon of olive oil and sauté the onions, garlic and all other spices with a pinch of salt.
- When the onions are translucent, add the canned tomatoes and sauté until the oil separates. Not pour the wine and Cook covered for 2 mins. Mash up the tomatoes and reduce the sauce to desired consistency.
- In another deep sauce pan, boil the pasta with rolling boiling water covering it, with little salt and a few drops of olive oil.
- Drain it when fully cooked and drain once in ice water.
- Heat up the sauce, and shrimp and the herbs at this point.
- Swirl in the pasta into the sauce and grated up Parmesan cheese on top after plating your pasta. Garnish with halved baby tomatoes and drizzle some extra virgin olive oil too.
Notes, tips and suggestions-
- – Ice water bath was mentioned after cooking your pasta, to ensure that ur starchy pasta firms up just enough before adding in the sauce.
- -You can add your favourite peppers in little amounts to further add to the spices and flavour it up.