Shrimp fra diavolo is supposed to be spicy, but you are in control so add as little or as much red pepper as you wish. I like in bring the heat, but not so much that I lose the flavour of whatever it’s I am eating that is why I love my recipe for quick and easy shrimp far diavolo. As you can tell, this pasta dish isn’t drowning in red sauce, instead the shrimp and spaghetti are covered entirely in a spicy, garlicky, olive oil based sauce with a hint of quality crushed tomatoes. The cracked green olives, bit of oregano and fresh chopped parsley round out the dish and make it addicting.
A good crispy bread on the side is a must! – Simple spicy shrimp pasta recipe – Serves 2-4 – Ingredients: 1 pound average shrimp, peeled and dried – 1\/2 cup olive oil plus more to serve if desired – 3 tsps red pepper flakes – 2 large shallots, diced – 6 cloves garlic, crushed and chopped – 15 ounces crushed tomato, drained, but juices reserved – 6-8 large pitted green olives, diced – 1\/2 teaspoon dried oregano – Handful fresh flat leaf parsley, chopped – Coarse salt and fresh cracked pepper – Directions: Place shrimp, 1\/4 cup olive oil, 2 teaspoons red pepper flakes and pinch of salt in a bowl.
Stir around and allow shrimp to marinate. Set aside. Cook pasta al dente, according to package directions. Set aside. Place the other 1\/4 cup olive oil in a large frying pan and turn on heat to medium high. Add shallot and garlic to the pan and cook, stirring frequently about 2-3 minutes. Add the entire bowl of the shrimp marinate in the oil and red pepper flakes to the hot pan. Allow shrimp to cook undisturbed about thirty seconds, then saute the shrimp on both sides, stirring frequently, another 1-a few minutes. Add crushed tomato, chopped olives, oregano and 3rd teaspoon of red pepper flakes to the hot pan and cook stirring, another 1-a few minutes.
Add cooked pasta to the hot pan and, using tongs, coat the pasta entirely with the sauce. Add some of the reserved juice from the crushed tomato or additional olive oil only if desired. Taste and add pepper and salt if needed. Top with fresh parsley and divide among shallow bowls for serving.