All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
The penne here require THIS amazing Kitchenaid pasta press and the stand mixer. If you do not have these things, dry pasta is fine or make a homemade pasta of a different shape.
I sliced the garlic for this recipe with this handy dandy garlic slicer. They are inexpensive & great for paper thin garlic slices.
Shrimp Fra Diavolo with Homemade Pepper Penne
For the pasta
400 grams (or 1 3/4 cups) flour
1 TBS pepper
1 tsp salt
OR – 1 lb dry pasta of your choice
For the Shrimp Diavolo
3 TBS olive oil
20 shrimp – peeled & cleaned
8 cloves garlic – sliced thin
1 TBS (or less – to taste) crushed red pepper
1 29 oz can of either crushed tomatoes or tomato sauce
2 tomatoes – diced
1/2 cup dry vermouth (or dry white wine) – optional
1 TBS oregano
20 basil leaves – some chopped – some for garnish
Parsley – chopped
S&P to taste
Additional olive oil to drizzle as garnish – (optional)
Additional crushed red pepper – as garnish (optional)
For the pasta
Homemade pasta directions HERE
Or use dry pasta & the package directions.
For the shrimp diavolo
Salt & pepper the shrimp & let sit for 15 minutes or so.
Heat 1 TBS olive oil in a large frying pan & saute the shrimp until just pink – until almost done. Try not to overcook. Put them on a plate & set aside.
Add 2 more TBS olive oil to the pan & add the garlic & crushed red pepper. Saute about a minute then add the canned tomatoes – being careful not to get burned when it splatters (and it will). Add the diced tomatoes, oregano, vermouth, 1 tsp salt & a handful each of the chopped basil & parsley (reserving some of both for garnish). Simmer on medium heat about 15 minutes or until it thickens to your taste.
Just before serving, add the cooked shrimp just long enough to heat through. You might want to save a few to top each serving as garnish.
Mix your pasta with the sauce & then garnish with additional shrimp, parsley & basil. Drizzle each serving with olive oil (if desired) and additional crushed red pepper to taste.