FISH WITHOUT A DOUBT by Rick Moonen & Roy Finamore @ 2008
Recipe from FISH WITHOUT A DOUBT by Rick Moonen & Roy Finamore, copyright @ 2008. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
SHRIMP FRA DIAVOLO
I like Lobster Fra Diavolo so much that I had to adapt the recipe for shrimp. The sauce is enriched with shrimp stock to compensate for all the flavor you would otherwise get from the lobster shells.
1 1/2 pounds extra-large (16-20 count) shrimp in the shell
5 tablespoons olive oil
1/2 cup dry white wine
2 cups water
Coarse salt and freshly ground white pepper
1 1/2 cups chopped onions
3 tablespoons chopped garlic
1 teaspoon chopped fresh thyme leaves
1 teaspoon dried oregano, crumbled
1 teaspoon crushed red pepper
1 (28-ounce) can chopped tomatoes (or one 26-ounce box Pomì Chopped Tomatoes)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
3/4 pound linguine
Shell the shrimp - leave the tails on - and refrigerate them. You want the shells for the stock.
Heat a medium saucepan over medium-high heat. When the pan’s hot, add 1 tablespoon olive oil and the shrimp shells and sauté until the shells turn red, about 1 minute. Add the wine and water and bring to a boil. Reduce the heat and simmer the stock for 30 minutes.
Turn off the heat and let the stock sit for 30 minutes for the flavor to deepen.
Line a strainer with cheesecloth, set the strainer over a bowl, and pour in the stock. Lift up the corners of the cheesecloth and squeeze to make sure you extract all the liquid from the solids.
Heat a large (12-inch) skillet over high heat. When the pan’s hot, spoon in 2 tablespoons olive oil. Season the shrimp with salt and white pepper and add to the pan. Sauté, stirring, until the shrimp are curled and pink but not quite cooked through, about 2 minutes. Remove the shrimp with a slotted spoon and place in a bowl.
Reduce the heat to medium-high and add the onions to the skillet, along with the remaining 2 tablespoons olive oil. Sauté until the onions start to soften, about 2 minutes. Add the garlic, thyme, oregano, and crushed red pepper and sauté for 1 minute. Pour in the shrimp stock and bring it to a boil. Reduce to about 1/2 cup, scraping the bottom of the pan to dissolve any browned bits that may be there.
Add the tomatoes, season with salt and white pepper, and bring to a boil. Reduce the heat so the sauce is at an active simmer and cook for 10 minutes. Add the parsley, basil, and shrimp (with any juices in the bowl), cover, and turn off the heat.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to al dente.
Drain the pasta and add it to the sauce. Toss well. Divide the pasta and shrimp among four large plates and serve right away.