It incited an expletive-filled rant from Nick: "What kind of m......f.......ing b.... a.. came up with this s...? Probably some a..hole with a prep cook and s..." I felt his pain, which is why we lessened the amount of herbs in general, and substituted some fresh oregano. Thank you, herb garden.
We ended up using only 3 of the jalapenos, as Nick started coughing while cutting them up and saying to himself, "Wash your hands. Wash your hands. Wash your hands." We've all been there--you cut some peppers, forget to wash your hands, touch some mucous membranes or some sensitive skin...
Well, the coughing led to a taste test, which confirmed that the jalapenos were indeed abnormally hot. As we were cooking for company, we not only cut back on the jalapenos, but the red pepper flakes as well. You don't want to serve your friends something they can't eat, right?
Next time, though, we're going to go all-out. But the point is that if you make this recipe, you should taste your peppers, and adjust the spiciness according to your heat tolerance. We could have handled more fieriness, but there was still enough tastebud intensity to get the endorphins flowing. And, funnily enough, we all suddenly hit a point at which our noses started running copiously. Yummy, right? That's how a box of tissues became the new centerpiece. Luckily, it was a pretty box of tissues.
The meal was quite lovely with a cheese plate, some zucchini fritters, baguettes, and some sparkling Shiraz. And like our friend said, we may as well enjoy some succulent, tasty shrimp while we still can.
Shrimp Fra Diavolo
- 1 lb high-quality dried pasta, such as Barilla, the shape of your choice
- 2 tablespoon extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 4 jalapenos, seeded and sliced into 1/8 inch thick rounds
- 1tablespoon red pepper flakes
- 2 cups tomato sauce (recipe below)
- 1 cup dry white wine
- 1 lb peeled shrimp
- 1 tablespoon chopped fresh flat leaf parsley
Meanwhile, in a saute pan, heat 2 TBSP olive oil over medium heat. Add the garlic and jalapenos and cook until softened, about 3 minutes.
Add the red pepper flakes, tomato sauce and wine and bring to a boil. Lower the heat and simmer for 4 minutes.
Lay the shrimp in the sauce and simmer until just cooked through, 4 to 6 minutes.Drain the pasta and plate topped with sauce and shrimp, garnish with chopped parsley.
- 1/4 cup extra-virgin olive oil
- 1 onion, cut into a 1/4 inch dice
- 6 cloves of garlic, thinly sliced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1/2 medium carrot, finely shredded
- Two 28-ounce cans whole tomatoes
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
Add the tomatoes with their juice and the red pepper flakes, and bring to a boil, stirring often. Lower the hear and simmer until thick, periodically breaking up the whole tomatoes with a wooden spoon. This will take at least 1/2 an hour, but the sauce can be cooked much longer if you like.
Season to taste with salt and pepper.