The Zesty Shrimp Fra Diavolo Recipe You Can't Resist
Vložit
- čas přidán 30. 11. 2023
- This delicious Shrimp Fra Diavolo recipe is zesty-cooked shrimp in a tempting tomato sauce for the perfect quick-to-make entrée. Try serving this up with pasta for an unbelievable meal.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/shrimp-fr...
→ Ingredients
• 2 pounds peeled and deveined, tail-on 21-25 shrimp.
• 2 pithed and seeded Fresno peppers
• 6 tablespoons olive oil
• ¼ peeled julienned yellow onion
• 5 thinly sliced cloves of garlic
• 1 cup dry white wine
• 28 ounce can San Marzano tomatoes, crushed by hand
• ½ teaspoon crushed red pepper flakes
• 2 teaspoons dry oregano
• 1 pound linguine
• coarse salt and fresh cracked pepper to taste
Watch more recipe videos:
Branzino: • Whole Roasted Branzino...
Blackened Salmon: • Easy Blackened Salmon ...
→ Follow Me On:
• My Website: billyparisi.com
• Instagram: / chefbillyparisi
• Facebook: / chefbillyparisi
• Pinterest: / chefbillyparisi
• LinkedIn: / billyparisi
Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together! - Jak na to + styl
Henry Hill didn't slice the garlic, the mob boss did.
The recipe looks amazing, and I can make it even better! After you've shelled the shrimp and rinsed them in the strainer, plop them back into a glass bowl, wet and dripping, and sprinkle about ½ teaspoon of baking soda on them, and mix very well. Put them back in the fridge for 15 minutes, no more. Remove from the fridge, rinse very well, you want to wash all of the baking soda off the shrimpies. Continue exactly as you do in your recipe, blotting them dry, etc. It's an old Chinese trick that works on everything, shrimp, beef, pork. In the case of the shrimp, they will plump up significantly, and stay very juicy, much juicier than they would have been without the soda. (And very salty if you don't wash off the baking soda!) Absolutely nothing else changes, just the consistency of the shrimp. Enjoy, and really, thank you for some amazing recipes! Your cassoulet is coming up later this week.
I started using baking soda on my shrimp a few months ago and your absolutely correct. I couldn't believe the difference.
Thank you for. the trick!! Will definatly use it! :)
This is awesome! How do you have a mini commercial kitchen going on behind you!? Execution 10/10 beautifully done chef!!
You’re like the only YTer that uses rubber/silicone spatulas for savory, non-dessert/bakery cooking… it’s my #1 fave/used tool. 👍
…gotta get every last bit of dem sauces, marinades and flavor!
Thank you so much for sharing this recipe and it looks so delicious 😋 ❤🎉! Added this recipe to my recipe book 📙 ❤!
Looks easy to cook, I will try this. Thanks for sharing.
This looks amazing. I can't wait to try it.❤❤❤❤❤ Thank you!
I appreciate how you've included tips and tricks throughout the recipe. It shows that you've put a lot of thought into making it accessible for everyone. 👌🤗😋
Love it! But, it was Paulie slicing the garlic😉
Love the start with dry herbs and finish with fresh lesson. Thank you! Beautiful dish
Thanks for watching!
Chef Parisi, I made this tonight for dinner.. OMG it rocked my world and won the night with the family. Thank you so much!
Appreciate you trying it.
Yessss lol, I always think of that scene in Goodfellas when I slice garlic like that! I can't wait to make this with all our homegrown goodies!
That looks really good, I got some huge shrimp, I'm going to try this thank you.
Cannot believe this just popped up in my feed!
Just pulled shrimp 🍤 out of my freezer to make a shrimp and pasta dish!
A little tip that I appreciated: applying a bit of water to those darker spots to keep the fond from sticking and burning. Simple but effective.
Thank you Chef. You make every dish seem possible in every kitchen- turns out that it is!
A nice dish!
Thanks for pointing out the shrimp shells. If you throw them away, you throw taste out the window, similar to stalks of parsley, for example. I cook a stock from the skins together with some mirepoix, tomato, white wine and Pernot. Perfect base for many other dishes.👍
Ditto! I simmer for about 20 minutes, the stock is ready for immediate use, and it freezes forever.
i like the goodfella reference and i can't wait to try your recipe. so clear and easy to understand, thank you. i highly recommended you don't suggest non stick cookware though, it's so bad for health and enviorment.
Depends on which one you chose. Ceramic is a solid non-stick option.
I used to visit the birthplace of Fra Diavolo quite regularly since we had a house there.
I made shrimp fra diavlo earlier this week. Serious Eats recipe.
Oh man, this recipe looks fun to cook, and even better to eat. Thanks Chef!
Thank you for your very well instructed videos. We still call you the Smash Burger guy, I have no clue how many recipes I’ve done from you at this point, but they all turn out amazing!!
I made this today. Wife said definitely the best pasta dish I've made and maybe the best she's had
Wow! Appreciate you trying it.
In terms of the pan, it seems that most experts recommend bringing the stainless steel pan to temperature before adding oil. Reduces the tendency for food to stick.
Would you do a copycat recipe for McCormick and Schmick's chocolate bag?
As a side note, the first and only time I ever made fra diavolo, my family *inhaled* it. It was one of the best pasta dishes I ever made. I didn't use Fresno peppers, but Calabrian chili paste from Trader Joe's. Absolutely. Amazing.
wrap the shells in cheese cloth and toss it in the sauce or in with the pasta, still get the flavor and don't have to mess with them when you are trying to eat.
Very close to mine nice job ,I just finish with parsley and some fresh buznicole😊
Looks great. Need to try. How far in advance in can dish be made prior to adding the pasta. Is make ahead recommended?
No, sorry. Shrimp cook way too quickly for that
I thought I was the only one who thought that while chopping garlic.. That's cool.
This sauce sure is crunchy
why do you need to use extra virgin olive oil when marinating the shrimp?
Thank you Chef for this amazing recipe ... But we try to avoid mixing onions and garlic at the sofrito stage because it renders Spanish Mexican cuisine, for genuine Italian recipe it is either onions or garlic , personally with seafood i prefer garlic 🌶
Worcestershire or shrooms for umami, maybe some lemon for brightness.
Fire shrimp 😊
🦐 🍤 ❤️
If it's shrimp in tomato sauce, I can resist it.
Anyone know where a written copy may be?
Everyone of my recipes can be found at billyparisi.com
@@ChefBillyParisi thank you
Pauli cut the garlic very think with a razor blade Ray narrated but they were in jail together.
How do I get the printed version?
Everyone of my recipes can be found at billyparisi.com
@@ChefBillyParisi ok. Thanks. It looks delicious. I want to give it a try. I love your recipes! You are such a great cook!
Ha ha ha - I always thought he was saying "homies" and that really bugged me. I felt like he was trying to seem too "street", particularly back when he wore his baseball hat on backwards. I'm glad he's lost the hat...
At 0:10 I thought he was putting some weed in there.
😂😂😂
You're missing mushrooms.
Id rather watch my boy babish ✌️
It was Paul Cicero that was slaying the garlic not ray Leoda lil
Ahh you’re right! My bad
I’m gonna make your recipe tonight looks very good
Henry hill was just narrating the whole thing g
If the shrimp are in the sauce they should be ready to eat, take the tails off.
Joe Pesci
Where’s the recipe?
Too much tomatoes, in Italy they put fresh small cut tomatoes, and romano
Tail on....ruins the meal....Why would you want to pick them off as you eat....or choke on them????
Good technique but the glove is ridiculous....
Here’s the deal when I don’t wear gloves, people, freak out, and there’s a lot less commentary when I do wear gloves.
Your shrimp is over cooked.
Who Cares Stage Lib..
Huh?
can we all just agree already that the good fellas garlic reference is completely overused cliche content for CZcams videos? Not that hard to come up with original material, especially if it is how you are making your livelihood- geez
Tbh I don’t really watch many CZcams cooking shows and I’ve never heard it used other than when I did it here.
@@ChefBillyParisi fair enough. I would posit that you seem like a really smart guy and I'm sure can do a wonderful killing for us with material just from your head. Feedback is just feedback, but trust me that cliche is used a lot- just off the top of my head, I know foodwishes and chef jean pierre have used it (I love both too fyi)- oh and Andy's Fishing... I know I can go on!
You’re like the only YTer that uses rubber/silicone spatulas for savory, non-dessert/bakery cooking… it’s my #1 fave/used tool. 👍
…gotta get every last bit of dem sauces, marinades and flavor!