Shrimp Fra diavolo is a favorite dish of mine. And I usually start from scratch with this. But since I get home at 7:00PM or a touch later. I had to improvise on the build.
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24oz of a spicy base sauce. The Priano spicy red pepper sauce is actually a pretty darn good base sauce.
Small can of sliced mushrooms.
1/2 pound large cooked shrimp.
Kalamata olives. More on that in a minute.
1/2 tsp red pepper flakes.
1/ tsp pepper.
1/2 pound cooked and drained spaghetti.
Heat up the sauce with the red and black pepper you want to see a little steam coming from the sauce. Do not boil. Then add the shrimp and olives. If you never had Kalamata olives before.I advice care when using them. I add blindly until I get the ratio where I want it. Probably 5 or so TBS Whatever brine is on the spoon is added as well.
They are salty with their brine. And are stronger tasting then normal olives. Much more so then black olives.
I love how they add complexity to a sauce with their unique flavor and texture. For me. I prefer them whole in the sauce. I like the punch when you get one
in the fork of spaghetti.
Continue warming the sauce until the shrimp have warmed up some. You are not trying to cook anything in the pot. Just warming and melding the flavors.
Do this for about 10 minutes.
Now to build.
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Add 1/2 of the sauce to bottom of pan. This is a 10" enamel coated CI pan.
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Add the spaghetti.
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Add remaining sauce. I didn't take a picture of adding the cheese. I used a healthy dose of finely shredded cheese blend that has Monterey jack, cheddar, Queso quesadilla, and Asadero cheeses.
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Put in oven at 350 for 15 minutes Then on broil until cheese is nicely melted. No money shot. I chowed right out of the pan with crusty bread. And there is left over for lunch.
This came out absolutely fantastic!
