Before I even get started with this post, I want to say, don’t let the squid ink pasta keep you from trying this Shrimp Fra Diavolo. If you can’t find or don’t like the idea of squid ink pasta, you really can’t tell the difference in it and regular pasta by taste, so it is not necessary to the dish. However, I think it makes for an interesting and beautiful presentation. I bought the squid ink pasta you see here at Modica Market in Seaside, Florida while we were on vacation, but it is available at many gourmet markets and at Amazon.
Shrimp Fra Diavolo is a spicy tomato based shrimp dish that I just love. This recipe is one I adapted from Cooking Light via My recipes. I made several adaptations including using the squid ink spaghetti instead of linguine and using fresh herbs instead of dried. I also cooked it a little differently, and it was really wonderful. Hope you enjoy!
Shrimp Fra Diavolo with Squid Ink Pasta
- 12 oz. squid ink spaghetti or your favorite pasta
- 2 Tbsps. olive oil
- 1 1/2 lbs. medium shrimp peeled and deveined
- 4 cloves garlic, minced
- 1/2 tsp. onion powder
- 1/2 tsp. powdered red pepper (cayenne)
- 1 tsp. fresh basil, chopped
- 1 tsp. fresh oregano chopped
- the juice of 1 lemon
- 1/4 cup tomato paste
- 1 (14.5 oz.) can chopped tomatoes, drained
- 2 cups canned crushed tomatoes
- salt and pepper to taste
- Cook pasta according to package directions.
- While pasta is cooking, heat oil in a large skillet. Add shrimp and cook until just cooked through being careful not to overcook. Remove from pan and set aside.
- Add garlic, onion powder, red pepper, basil, and oregano to pan and cook just until fragrant.
- Add tomato paste, diced tomatoes, and crushed tomatoes. Stir to combine. Bring to a boil. Reduce heat to a simmer and simmer five minutes.
- Return shrimp to the skillet and stir to coat well with sauce.
- Serve over pasta.