Rachael Ray: Late Night Shrimp Dinner
After having some sweet treats with Mayim Bialik, Rachael Ray prepared Shrimp Fra Diavolo for dinner. But you could use any seafood you want if you prefer a substitution.
“In cooking, color equals flavor,” Rachael said. That’s why she did not overcrowd the pan, and instead said to cook the shrimp in two batches, so they develop color and caramelization. The sauce on its own makes a delicious sauce, and you can enjoy it with almost any pasta dish.
As a safety tip, Rachael reminded everyone to watch their fingers when using a grater, because you don’t want to get anything into the sauce that isn’t supposed to be there. As for peppers, heat lives in the seeds and ribs, so adjust ribs and seeds to your preference.
Rachael Ray: Shrimp Fra Diavolo with Linguini Recipe Ingredients
- 1 tbsp Lemon Juice
- 3 cloves chopped Garlic
- 2 chopped Red Chilies
- 2 tbsp Butter
- 1 28-oz can hand-crushed DOP Tomatoes with juices
- 1 lb Linguine
- 1 1/2 lb deveined Shrimp
- 4 chopped Shallots (or use 1 Onion)
- 2 tbsp chopped Thyme
- 2 tsp Red Pepper Flakes
- 1/2 cup Dry Sherry
- chopped Parsley
- torn Basil
- Olive Oil
- Salt & Pepper
Rachael Ray: Shrimp Fra Diavolo Recipe Directions with Linguini
- Boil a large pot of salted water to cook the pasta.
- Heat olive oil in a skillet on medium high.
- Once oil smokes, add half the shrimp to brown it for a minute or two per side.
- Remove and repeat with the other half of the shrimp.
- Toss lemon juice with the shrimp.
- In more olive oil, combine garlic with onions, shallots, thyme, chilies, salt and pepper.
- Swirl and deglaze with sherry.
- Reduce for a minute before melting butter into the mix.
- Add basil with tomatoes and parsley.
- Simmer about 11 minutes to cook the tomatoes.
- Cook pasta to al dente.
- Add shrimp to sauce after five minutes of cooking, so they finish for a few minutes.
- Add 1/2 cup pasta water to the sauce.
- Drain pasta and toss with shrimp sauce before serving.