Shrimp and Tortellini Fra Diavolo

Shrimp and Tortellini Fra Diavolo

The devilishly delicious Seafood & Pasta Dish!

If you're a fan of spicy Italian cuisine, then you've probably heard of Fra Diavolo. This delicious and fiery pasta dish has been a favorite of Italian food lovers for years, and it's not hard to see why. With its rich tomato sauce, succulent seafood, and a healthy dose of red pepper flakes, Fra Diavolo is the perfect combination of heat and flavor. But where did this popular dish come from? In this blog post, we'll take a deep dive into the history of Fra Diavolo and explore its origins, ingredients, and variations. Whether you're a seasoned chef or a newbie in the kitchen, this post is sure to give you some inspiration for your next Italian-inspired meal.


Fra Diavolo is a spicy sauce typically served with seafood or pasta. The name "Fra Diavolo" translates to "Brother Devil" in English, which may seem like an odd choice for a dish. However, the name has an interesting history that dates back to the early 19th century.

The dish is believed to have originated in the region of Naples, Italy, where it was created by fishermen who used the spicy sauce to add flavor to their fresh catch. The name "Fra Diavolo" is said to have been inspired by the leader of a band of rebels who fought against the French occupation of Italy at the time. The leader, Michele Pezza, was known as Fra Diavolo, or "Brother Devil," due to his cunning and ruthless tactics.


This is a quick and easy recipe for Fra diavolo that packs a punch of flavor - Shrimp and Tortellini Fra Diavolo. Made with San Marzano tomatoes and Calabrian chilis, this spicy and delicious meal can be whipped up in no time. Don’t like spice? Then leave out the chilis. Don’t have Calabrian chilis? Then substitute with crushed red pepper flakes. Don’t like tortellini? Then use your favorite macaroni. This dish is quick and simple and sure to please.



Preparation time: 15 minutes 

Cook time: 25 minutes.

Total time: 40 minutes

Servings: 4

 

Ingredients
  • 1 ½ pounds fresh large shrimp, peeled and deveined (or frozen, thawed) - about 7 shrimp per person
  • 20 oz package of fresh tortellini pasta 
  • 1 can (28 oz) San Marzano tomatoes, crushed
  • 3 cloves garlic, minced
  • ½ cup chopped sweet onion
  • ½ cup olive oil, plus more to drizzle over finished dish
  • ½ cup dry white wine or dry vermouth
  • 1 tablespoons jarred Calabrian chilis in oil, finely diced - about 4-6 chilis (or use less for less heat)
  • 1 teaspoon dried oregano, crushed with your fingertips to release oils
  • Sea salt and black pepper, to taste (typically 2 pinches salt/1 pinch black pepper)
  • 1 tablespoon unsalted butter
  • ¼ cup fresh Italian parsley, leaves separated from stems
  • ¼ cup fresh basil leaves, chiffonade, for garnish (about 6 leaves)
  • Freshly grated imported parmesan (optional)
 

Instructions

  1. Place a pot of water over medium-high heat and bring to boil.

  2. While water is heating, in a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. 

  3. Blot the shrimp dry of any excess moisture.

  4. Add ½ the shrimp and season with a pinch of sea salt, sear on both sides for no more than a minute or two. Remove shrimp to a plate and repeat with the remaining shrimp and another pinch of sea salt. 

  5. Add the onions and cook until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.

  6. Add the white wine to the sauté pan, scraping any brown bits in skillet, and let it cook for a few minutes until it's reduced by half.

  7. Add the crushed San Marzano tomatoes to the pan and stir to combine. Add the chopped Calabrian chilis, dried oregano, salt, and black pepper - stir to combine. Let the sauce simmer for about 10-15 minutes - until thickened.

  8. Cook the tortellini pasta al dente, about 6-8 minutes, or according to package instructions.

  9. Using a slotted spoon, add the cooked tortellini to the saucepan and toss everything together to coat the pasta with the sauce. (If sauce is to thick, add a couple tablespoons of pasta water. Stir in butter and allow to melt into sauce.

  10. Add the shrimp and any juices to the sauté pan and let them cook until they're pink and cooked through, about 2-3 minutes. Add the fresh parsley leaves to add color and herbaceousness.

  11. Place cooked ingredients into a large serving bowl. Serve hot, garnished with fresh grated parmesan and fresh chopped basil leaves, and a drizzle of good olive oil.



Enjoy this spicy, delicious and easy Shrimp and Tortellini Fra Diavolo recipe with San Marzano tomatoes and Calabrian chili. Send me a message and let me know how your version turns out!

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.
 

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Location: Northampton, PA, USA

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