Shrimp Fra Diavolo for Two
Why This Recipe Works
Ideally shrimp fra diavolo is a lively and piquant dish, with tangy tomatoes countering briny, plump shrimp, and pepper flakes and garlic providing a spirited kick. But too often the seared shrimp are overcooked and chewy, and the spice obliterates all the other flavors, leaving the dish hot but disappointingly one-dimensional.
In this version, we boost the flavor of the sauce by first browning the shrimp shells and using them to make stock. This stock forms the basis of our sauce, in which we poach our shrimp, leaving them plump and succulent. In honor of the dish’s “devilish” reputation, we add a bit more heat in the form of minced pepperoncini peppers. Generous amounts of chopped parsley and basil contribute freshness, and a drizzle of extra-virgin olive oil provides a fruity, peppery finish.