Wednesday, August 10, 2011

'Fra Diavolo" Style Shrimp Scampi

Have you ever noticed in restaurants how they leave the tail on the shrimp? I have always hated this, having burned or stunk up my fingers many times, going through the annoying process of peeling hot shrimp that i just want to be eating. If you ask the staff about this, as I have, they justify the unshelled shrimp as adding flavor to the dish, which I understand... Now ask me if I care?...wait for it... no!
I haven't noticed any significant difference in flavor between dishes with peeled or unpeeled shrimp, whether eating out or at home, and so, accordingly, I would never plague anyone with having to plunge their fingers into a meal that they just want to eat. However, that doesn't mean there's no pain involved! After all, 'Fra Diavolo' means "brother of the devil"...
This dish came to me out of a craving for shrimp scampi and a passion for spicy food. It combines the freshness of garden produce with the kick of crushed red pepper and chillies, and delivered in a light, but satisfying package of shrimp and pasta, is perhaps the PERFECT summer dish.
But don't take my word for it...give it a go! Pour yourself some wine, gather your ingredients, and prepare to enjoy your dinner. Your taste buds might be singing, but they're happy, trust me...Fra Diavolo Shrimp Scampi
(serves 3)
- 3/4 lb small shrimp, peeled
- 1/2 c clam juice, divided
- 2 tbsp minced garlic
- 3 dried chillies
- 2 tbsp lemon pepper, divided
- 1 tsp sea salt
- 1 medium vidalia onion, finely chopped
- 3 cloves garlic, slice thin
- 1/2 c white wine
- 1 tsp each tarragon, onion powder, fresh oregano
- 1 c garden tomatoes, finely chopped
- fresh basil, chopped
- 1/2 fresh lemon
- angel hair or linguine pasta, for 3
Peel shrimp and combine with 1/4 c clam juice, 1 tbsp lemon pepper, and the 2 tbsp of minced garlic. Let sit in fridge to marinate for at least an hour.
Fill a large pot with water, add dried chillies, and bring to a boil, then add pasta and cook until al dente.
In a large cast iron skillet, caramelize onions in olive oil, then add thin-sliced garlic, and when garlic is softened pour in the wine, clam juice and add the tarragon, oregano, onion powder, salt and remaining lemon pepper. When most of the liquid is evaporated, add chopped tomatoes, and cook until softened, then add the shrimp and a squeeze of lemon juice. Simmer until shrimp is pink and cooked through, then spoon over pasta and top with a healthy pinch of chopped basil. Serve with grated romano or parmesan and a glass of white wine.

This awesomeness was shared on Real Food Wednesday

1 comment:

  1. i think the shells if kept on help to keep the juices of the shrimp in, and actually the shells are really concentrated in that sweet seafood flavour too! but i agree, it can be kind of a pain removing the shells while you;re eating them! ><