Devilicious Shrimp Fra Diavolo!
Fra Diavolo means “brother devil” but what you need to know is that this gluten-free Low FODMAP Capellini & Shrimp Fra Diavolo is a quick and easy yet elegant pasta and shrimp dish that features tomatoes and hot red peppers.
While it sounds Italian there is much controversy as to whether it originated in Italy, possibly Naples, or if it was an invention of American restaurateurs in New York’s Little Italy or midtown dating back to the 1930s. No matter, while it first appeared on menus with lobster and was the domain of the professional chef, other variations now appear both in restaurants and cookbooks aimed at the home cook.
Makes sense since it is very tasty and very simple.
Keep Frozen Shrimp On Hand
In fact, we recommend that you always keep shrimp in the freezer for last minute meals. They defrost quickly in cool water and even starting from frozen, this dish can get on the table in 30 minutes and please FODMAPers and the rest of the family alike.
Similarly, having an array of gluten-free pasta in the cupboard means you always have a meal at hand. Capellini is like thin spaghetti, also called “angel hair”, and works very nicely with this sauce.
If you are a shrimp lover, we think this Low FODMAP Capellini & Shrimp Fra Diavolo will become a regular dish in your house.
For more quick pasta dishes, try our Low FODMAP Pasta with Mussels and our Low FODMAP Quick Pasta with Chicken, Broccoli & Goat Cheese.
Capellini & Shrimp Fra Diavolo
This quick pasta dish can be made in less than 30 minutes, even if you are starting with frozen shrimp. It features canned tomatoes, shrimp and hot pepper tossed together with angel hair pasta. Easy enough for a weeknight but fancy enough for guests.
- 12 ounces (340 g) low FODMAP gluten-free capellini (cooked pasta weight is 680 g)
- Kosher salt
- 3 tablespoons Low FODMAP Garlic-Infused Oil made with olive oil or purchased equivalent such as FODY Garlic-Infused Olive Oil
- 1/2 cup (32 g) finely chopped scallions, green parts only
- 1 pound (455 g) large shrimp (26 to 30 count), defrosted and peeled
- 1 teaspoon chilli powder, such as ground red serrano chilli, plus extra
- 1/4 teaspoon oregano
- Freshly ground black pepper
- 1, 14.5 ounce (411 g) can diced tomatoes
- 3/4 cup (180 ml) dry white wine
- 1 teaspoon unsalted butter, optional
- 1/4 cup (8 g) finely chopped fresh flat leaf parsley
- 2 tablespoons finely chopped fresh basil
Bring 5 quarts (4.7 L) of salted water to a boil in a large pot. While pasta water is heating add the oil to a large sauté pan (we use a nonstick) over medium heat until shimmering. Add the scallions and sauté for a couple of minutes or until soft, but not browned. Add the shrimp, 1 teaspoon of chilli and oregano and season with salt and pepper. Toss shrimp around until they are about halfway done (pink); you do want to stop short of them being cooked thoroughly. This step will only take a minute or 2. Remove partially cooked shrimp to a bowl; set aside.
By now the water should be at a rolling boil. Add the capellini and cook, stirring frequently, and cook until very al dente. Drain, reserving ½ cup (120 ml) of pasta cooking water.
While the pasta is cooking, add tomatoes and wine to the pan and bring to a vigorous simmer. Cook for about 5 minutes or until slightly reduced and thickened. Add the butter if using, stirring it in until it melts; it is optional but enriches the sauce. Add the shrimp back to the pan and toss around in the sauce to coat thoroughly and to almost finish cooking the shrimp. Taste and adjust salt and pepper, if needed.
Add the drained pasta to the pan and toss it around with the sauce; tongs work well here. This step will imbue the pasta with the sauce and finish cooking it and the shrimp. Add additional starchy pasta water a tablespoon at a time if needed to loosen up the sauce. Toss in the fresh parsley and basil and plate immediately. Garnish with extra chilli, if desired and serve.
- You can make this spicier if you like by adding more hot pepper - but know your tolerances and triggers as spicy food can be a problem for some.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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