Shrimp Fra Diavolo

I'm on a shrimp kick these days, I just love the little nuggets from the sea. For the longest time I thought shrimp scampi and fra diavolo were the same thing. Basically one recipe has tomatoes and the other doesn't but has a lot of butter. I was always dissapointed whenever I ordered scampi out at a restaurant and didn't have tomatoes on my plate. Now I know why :)

Have you noticed on food network anytime they use can tomatoes they refer to San Marzano tomatoes? Since this recipe calls for tomatoesI finally picked up a can and wow! Delicious! I can really taste the difference in the sauce after using this type of tomato. I found a great story on wikipedia : http://en.wikipedia.org/wiki/San_Marzano_tomato

Here is my version of Fra Diavolo one of my favorite things to make for dinner. The cayenne adds a great spicy tickle to your throat! My husband Scott will stand over the pot of Shrimp Fra Diavolo and eat right out of it.

Shrimp Fra Diavolo

• 1 lb Shrimp of your choice


• Sea Salt


• Pepper


• Cayenne


• 1 lb linguine or spaghetti


• 3 tbsp Olive oil


• 3-4 large garlic cloves, minced


• 1 shallot, thinly sliced


• 1 can San Marzano Tomatoes


• Sherry cooking wine


• 1/2 bunch of Italian parsley, chopped

Directions

1. Peel and devein your shrimp and season with salt, pepper, and cayenne to your liking. Arrange on skewers and grill on the BBQ for 3-6 minutes. Set aside once cooked.

2. Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain but do not rinse your pasta!

3. While pasta is cooking in a large pan pour in about 3 tbsp olive oil and saute garlic and shallot until tender, not burned.

4. Add San Marzano tomatoes and a few splashes of sherry cooking wine. Add pepper, and cayenne, to your liking (no salt needed since your noodles will be salty from boiling in salted water). Simmer for 30-40 minutes.

5. Add pasta and chopped parsley to sauce and toss until noodles are coated. Remove shrimp off skewers and toss in pasta. Enjoy!