Shrimp with Fresh Fra Diavolo sauce (spicy Devil sauce) is best when made with fresh heirloom tomatoes, but canned diced tomatoes will also work. This is a simple, yet elegant, dinner. Quick enough for weeknights, good enough for company
1 ½poundsfresh tomatoespreferably Heirloom peeled, seeded if desired, and diced, with juice
Salt to taste
1teaspoonred pepper flakes
1poundmedium shrimppeeled and deveined
Minced fresh parsleyto sprinkle (about 1 ½ tablespoons)
In a large saucepan (non-reactive) heat the olive oil over medium heat; add the garlic and red pepper flakes, once they sizzle, add the tomatoes, and salt. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Add the shrimp to the sauce and simmer, about 3 minutes, or until the shrimp are cooked through.
Serve over cooked pasta. Garnish with fresh parsley.