Shrimp Fra Diavolo

Shrimp Fra Diavolo

This rich, spicy tomato sauce is traditionally studded with lobster, but this version becomes easier and less expensive with shrimp. The dish’s origins are murky, but its “fra diavolo” warning is not: The sauce packs a devilish amount of heat. But don’t be intimidated; this recipe adds just enough spice for a subtle tingle. Jarred Calabrian chiles add a nice kick, but crushed red pepper is a fine substitute, and you can increase or decrease the heat level as you like. This hearty pasta dish graces the menus of many Italian American restaurants, and this at-home version makes a festive weeknight meal.

Yield: 4 servings

Kosher salt (such as Diamond Crystal) and pepper

¼ cup extra-virgin olive oil, plus more for garnish

3 to 4 jarred Calabrian chiles packed in oil, chopped (or about 2 teaspoons crushed red pepper, to taste)

1 pound large shrimp, peeled and deveined

1 small yellow onion, minced

5 garlic cloves, minced

1 teaspoon dried oregano

½ cup dry sherry (or vermouth or white wine)

1 tablespoon tomato paste

1 (28-ounce) can tomato purée

1 pound dried fettuccine

Chopped flat-leaf parsley, for garnish

Bring a large pot of salted water to a boil over high.

Meanwhile, prepare the sauce: Add the olive oil to a large pot and heat over medium. Stir in the chiles. Add the shrimp, season with 1 teaspoon salt and ½ teaspoon pepper, and cook just until pink, about 2 minutes per side; transfer shrimp to a plate.

Add the onion, garlic, oregano and 1 teaspoon salt to the flavored oil in the pan. Cook, stirring frequently, until the onion is softened, about 3 minutes.

Raise the heat to medium-high. Add the sherry and let it reduce for 3 minutes. Lower the heat to medium, add the tomato paste and mash to combine.

Add the tomato purée. Fill the can with 2 cups of water, swish it around and add it to the sauce. Bring the tomato sauce up to a boil over medium-high and then partly cover the pot, reduce the temperature to medium for a lively simmer and cook for 20 minutes. Add the shrimp and any juices to the sauce for the last 3 minutes of cooking.

While the sauce simmers, cook the pasta according to package directions.

Using tongs, add the cooked pasta to the sauce and toss to coat. Season to taste with salt and pepper.

Transfer the pasta to a serving dish, arranging the shrimp on top. Drizzle with some olive oil, garnish with parsley and serve.