Tested and Perfected by Food and Wine

Shrimp Fra Diavolo with Vermicelli

  • SERVINGS: 4
  • FAST

The thin strands of pasta soak up this spicy tomato sauce to form a flavorful mound punctuated with shrimp.

Plus: More Pasta Recipes and Tips

  1. 2 tablespoons cooking oil
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
  5. 1/4 teaspoon dried red-pepper flakes
  6. 1/4 cup water
  7. 1/4 cup chopped fresh parsley
  8. 3/4 teaspoon salt
  9. 1 pound medium shrimp, shelled
  10. 3/4 pound vermicelli
  1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the tomatoes, red-pepper flakes, water, parsley, and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the shrimp and cook, covered, just until the shrimp are pink, about 4 minutes.
  2. In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the tomato sauce and shrimp.
Notes

Variations

• Lobster Fra Diavolo with Vermicelli: If you're in a celebratory mood, lobster would taste great in place of the shrimp.

• Vermicelli Fra Diavolo:The full-flavored sauce can stand on its own without the shrimp. Add a sprinkling of Parmesan cheese.

Suggested Pairing

Look for a refreshing, fruity red to contrast with the heat of the red-pepper flakes. A bottle of food-friendly Dolcetto or Barbera from the Piedmont region of Italy would be perfect.