Right now, my dad and his wife are in Italy. Right now, my father-in-law and his wife are in Italy. Right now, I am not in Italy.
They didn’t go together. It’s what we’re calling the coincidence of the year. I really do hope they’re having the time of their lives, but I’d be lying if I said I didn’t want to be there.
So, instead of sitting here all week being all kinds of jealous, I decided to bring Italy home. I’m watching Giada’s cooking shows on a continuous loop. I can almost say “spaghetti” like she does. I’ve got The Godfather soundtrack on repeat. I’ve stocked up on basil and Parmesan cheese. And best of all, I’m flipping through our honeymoon pictures. Here, let’s
laugh look together.
I can’t wait to go back. We’re hoping to make it there next year for our 5 year anniversary. But until then, this dish ends up on our table about once a week. And I’m totally ok with that.
Shrimp fra diavolo might be my favorite Italian meal of all time. Shrimp are coated in olive oil and crushed red pepper before a fragrant mix of tomatoes, onions, white wine, and basil simmer down to a perfect sauce for
coating pasta. You can opt to forget the pasta and serve this with a beautiful loaf of crusty bread. Heck, have both. But trust me, you’ll need a means to get the sauce out of the bottom of your bowl. Licking it works too.
“Fra diavolo” translates to “brother devil.” I guess associating the Devil with Hell and Hell with fire and fire relating to the spice in this dish. Did you follow that? Basically…it’s hot, but you can control it. The recipe below will make a pretty spicy dish. The kind that will make you sweat a little but won’t leave you running for a glass of milk. It’s fresh. It’s comforting. It’s a bowl full of Italy right on your dinner table. Close your eyes, take a bite and listen to this. Cheapest vacation ever. Ciao. Shrimp Fra Diavolo (adapted from Giada De Laurentiis) Ingredients: 1lb large shrimp, peeled and deveined (I used 16-20s) 1/4 teaspoon kosher salt 1 teaspoon crushed red pepper, divided 1½ tablespoons extra virgin olive oil 1 medium onion, sliced 1 (14.5 ounce) can diced tomatoes (I always use no salt added) 1 cup dry white wine or broth (I used a sauvignon blanc, because that’s what we had) 3-4 cloves of garlic, chopped 1 teaspoon dried oregano 2-3 tablespoons chopped fresh basil Parmesan cheese for topping (optional) Directions:
Posted on November 6, 2011