Shrimp Fra Diavolo from Eat Happy Italian

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Click here to watch a quick walkthrough of Shrimp Fra Diavolo.

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I have two days left in this book publishing week to make a splash. Will it work? I don’t know. But if I fail miserably, it won’t be for lack of trying.

If my new cookbook does well, that means I get paid to write more content. This is very important to me as I’d really like to do all of this cookbook writing and food company CEO’ing full time.

But what’s in it for you, you might ask?

Two really great silos of low-carbery:

1. Great fucking recipes that when you cook and eat them, you feel good, you get healthy, and you make those around you shower you with adoration for the yumminess you put on the table.

2. The cleanest food products on the market today. I can now say this with 100% authority that our sauces and spices are more tasty and cleaner than any other brand out there.

Don’t forget to share the book on your preferred social pages and tag me for an entry into the Prosciutto Giveaway! Reminder: one lucky winner will receive an entire leg of Italian prosciutto, but only if you share the book on your socials and tag me so that I can see your entry. BONUS ENTRIES if you take a picture of yourself holding the book!! All the details of the giveaway are here, and it expires at 11:59pm PST on 10/12, so get in there, please and thank you.

OK, so now that maybe I’ve made a case toward why you should order a copy of Eat Happy Italian right this very second and not to hesitate even for a moment, let me share this simple, efficient, tasty dinner recipe for Shrimp Fra Diavolo.

A PDF version of this recipe lives here.

Shrimp Fra Diavolo, recipe and photo reprinted with permission from Eat Happy Italian, your new favorite cookbook

SHRIMP FRA DIAVOLO

Fra diavolo means “the brother of the devil.” This sauce is often confused with arrabbiata sauce as they are both spicy, but traditionally, fra diavolo is made without pancetta. It’s perfect with shrimp or shellfish.

• 1 pint cherry tomatoes, halved (about 2 cups)

• 4 tablespoons olive oil, divided

• Salt and black pepper

• 1 medium onion, chopped

• 1 garlic clove, minced

• 1 teaspoon red pepper flakes or Calabrian pepper flakes

• 1 tablespoon white wine vinegar

• 2 pounds large shrimp, peeled and deveined

• 2 tablespoons chopped fresh flat-leaf parsley, for garnish

Preheat the oven to 350 degrees F. Toss the cherry tomato halves on a rimmed baking sheet with 2 tablespoons of the olive oil. Season well with salt and black pepper. Roast for 20–25 minutes, until the tomatoes are soft and starting to blister. Remove from the oven and set aside.

In a large, flat-bottomed nonstick sauté pan, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until soft, 3–4 minutes. Add the garlic and cook for 1–2 minutes, until fragrant. Stir in the pepper flakes and vinegar and season with salt and black pepper. Add the shrimp and cook for 2–3 minutes, until the shrimp are cooked through. Add the roasted tomatoes and any juices that have collected on the baking sheet and toss with the shrimp until hot. Season once more with salt and black pepper if needed. Serve immediately, garnished with the parsley.