How to make
This recipe is for Shrimp Fra Diavolo with Spicy Spaghetti is a classic Italian-American dish with pasta, but the version with shrimp is much easier for restaurants than for home cooks. Shrimp make an excellent harmony, as long as you know how to combine the spicy tomato sauce with a real taste of shrimp.
The short marinating of the shrimp with baking soda gives them an extra texture.
Stewing the shrimp shells in butter extracts their flavor and it is poured it into the sauce.
Bottled mussel juice is a quick and easy way to enhance the aroma.
How to prepare:
Boil a large pot with salted water. In a medium-sized bowl, toss the shrimp with 1/2 teaspoon of salt and baking soda. Set them aside.
In a large skillet, heat 4 tablespoons of olive oil over medium heat, add the preserved shrimp shells and cook, by stirring constantly, until they all turn reddish for about 4 minutes. Turn off the heat, remove the shells with tongs, a spatula and / or a slotted spoon, by allowing excess butter to drain back into the pan.
You need to keep as much of the butter in the pan as possible.
Place the pan back onto medium heat, add the shrimp and cook, by stirring and turning occasionally, until the shrimp begin to turn appetizingly red and are almost completely cooked - about 3 minutes. Turn off the heat, transfer the shrimp into a plate and set them aside.
Place the pan back onto medium heat. Add the garlic, oregano and paprika flakes and cook, by stirring, until the garlic is just starting to turn golden - about 3 minutes. Add the brandy (cognac, whiskey), if you like and boil, until it is almost completely evaporated. Add the tomatoes and mussel juice and leave them to simmer. Season with salt.
Boil the pasta in a pot with salted water, until they're al dente. Strain, by setting aside about 1 cup of water from the water the pasta was boiled in and add the spaghetti or pasta to the sauce along with the water.
Add the shrimp and cook over medium heat, by stirring, until the sauce is reduced and the pasta and shrimp are fully heated, add more water, if necessary and if the sauce becomes too dry. Season with salt, if necessary.
Mix the parsley and the remaining 2 tablespoons of olive oil in the shrimp pasta.
Serve immediately and enjoy!
