Friday, July 16, 2010

Gamberetto Fra Diavolo

Gamberetto Fra Diavolo
(The Devil’s Brother’s Shrimp)
serves 6
This spicy shrimp dish is definitely not for the faint of heart, the 1/2 teaspoon of red pepper flakes version is for, mainly, for the non-Italian while adding 1 teaspoon or more of red pepper flakes is Italians and those used to spicy foods.  As always, for the tomatoes I highly recommend San Marzano tomatoes from Italy.  This dish can be served on its own or over pasta, rice, risotto, or polenta.
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
1 teaspoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 cloves garlic, crushed and finely chopped
1/2  to 1 teaspoon crushed red pepper (depending on how spicy you want it)
1   28 ounces can whole tomatoes
1/2 cup dry red wine
1 pound large shrimp; shelled, deveined and tails removed
1/2 cup chopped fresh Italian parsley
Freshly ground black pepper
Coarse Kosher or Sea salt

1 pound thin spaghetti or linguine
1.  In a large, covered sauce pot over high heat bring a large amount of salted water to a rapid boil. Add pasta and cook until al dente.
2.  While the spaghetti is cooking heat the olive oil in a 12-inch sauté pan until hot. Add onion and cook, covered, 5 minutes or until tender and golden, stirring often. Add garlic, basil, oregano, and crushed red pepper; cook 1 minute.
3.  Place whole tomatoes into an appropriately sized bowl and crush by hand to desired texture.  Add the tomatoes and their juice and the ½ teaspoon salt to the pan.  Bring the mixture to a boil over medium-high heat.  Reduce heat to medium  add the parsley and red wine and cook, covered for an additional 5 minutes.
4.  Stir in the shrimp and cook, covered, 5 more minutes or until shrimp are opaque.  Taste the sauce and correct seasoning with additional red pepper, and salt and black pepper to taste.
5.  Drain pasta and add the drained spaghetti to the sauté pan and toss well to thoroughly combine the sauce and the shrimp. Either transfer to 6 separate serving dishes sprinkling each dish with parsley to dress or transfer to a large pasta bowl to serve family style. 
6.  Serve accompanied by crusty Italian bread and definitely no grated cheese please . . . remember Italians don't use cheese with seafood!

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