Shrimp Fra Diavolo with Vermicelli


Shrimp Fra Diavolo with Vermicelli

Food and Wine is becoming my favorite source for fast, easy, reliably good recipes.  Here’s another one.  I would also venture to say that it’s decently healthy.  I halved the recipe and used just one tablespoon of olive oil.  Hate to admit it, but when I order this from my favorite restaurant in Saranac Lake, NY, the Red Fox, my plate looks like a red oil slick when the meal is over.  So darn good.  But this version of Shrimp Fra Diavolo is a little healthier.  I followed the recipe for the most part, but added some extra crushed red pepper to make it a little spicier.  My husband is not a huge fan of shrimp, so I grated a little Romano cheese, left the shrimp off his plate, and topped it with the Romano.  As the recipe says, the sauce with the vermicelli really is good enough to stand on its own.



1 Response to “Shrimp Fra Diavolo with Vermicelli”

  1. November 22, 2008 at 8:14 pm

    Might have to ry this one for my wife, she loves shrimp. Maybe I’ll make a night of it for her.
    Thanks for the recipe.

    Hey if you get a chance stop by & check out my latest recipe “Migas”, I put up a pic, not as great as yours of course. LOL! But I made an attempt. LOL! 🙂


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