Shrimp Fra Diavolo
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound fresh shrimp
- 2cloves garlic, minced
- 4tablespoons clarified butter
- 2shallots chopped fine
- ¼cup Cognac
- 1cup tomato puree
- 1tablespoon dried tarragon, crumbled
- ½teaspoon red pepper flakes, or as desired
- 4tablespoons butter
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
389 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 25 grams protein; 575 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel and devein shrimp and mix with minced garlic.
- Step 2
Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they become opaque (about 1 minute). Remove shrimp to the serving dish and reserve.
- Step 3
Add shallots to skillet and saute 1 minute without browning. Remove skillet from the stove and add Cognac. Return skillet to stove and flame Cognac carefully. (Alternatively, boil the Cognac to evaporate the alcohol, about 1 minute.) Add tomato puree and bring to the boil. Add tarragon, red pepper flakes and butter. Stir until butter is melted and incorporated into the sauce. Season to taste with salt and pepper.
- Step 4
Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over pasta or rice.
Private Notes
Comments
Good. Solidly good. I don’t know that I would make this for guests, but it is a versatile easy weeknight meal. The tarragon and cognac are a delightful combination. If you are expecting it to be spicy (like Fra diavolo generally is) you may want to add the red pepper flakes in with the onions rather than at the end.
Went a bit rogue on this but found that having fresh shrimp straight off the boat in NC compensated. No shallots? No problem - use up the dying scallions in the fridge. No tomato puree? The summer garden's bounty substituted nicely. No cognac? Problem surmounted - bourbon to the rescue. But the fresh crustaceans, butter, and pepper flakes are essential. Aah, cooking, like life. Make do with what's to hand. And, as AKC wrote, a solid dish. A solidly good dish.
I have no reason not to trust the original recipe, but I was out of ghee and cognac, so just used regular butter and white wine. I liked recipe a lot… with HQ shrimp it gets out of the way. I reserved some pasta water and used that to round out the sauce as needed.
First off, wouldn’t add that second hit of butter. The ghee is enough. Instead add more tomato puree or paste. I also used a couple tbsp of gochijang and 1 tbsp of Calabrian Chiles in addition to red pepper. Trust me on the gochujang. Delicious.
Added a handful of Kalamata Olives, roughly chopped. Delicious. Gives it the salty punch it needs.
This has become a weeknight staple; you can make it in roughly the time it takes to cook the pasta. Have never used clarified butter--just butter in the beginning, and butter at the end. Have made this with fresh tarragon and with dried--surprisingly, it's better with dried. Double the red pepper flakes, and add them with the shallots so the heat can infuse the butter. I've also used pureed fresh tomato (when mine get a little too ripe for salad) and added a bit of tomato paste with the shallots