Main Dishesbonappetit4.6
Double Pepper Diavolo With Shrimp
Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●pot
- ●pan
📝 Preparation Steps
1
Remove 1 lb. frozen peeled, deveined small shrimp from bag and place in a large bowl. Pour in cool water to cover and let sit until mostly thawed, about ⏱️ 15 minutes. Drain and pat dry. Return to bowl, add 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and toss to coat. Set aside.
. frozen peeled, deveined small shrimp1 lb
2
Meanwhile, blend one 12-oz. jar roasted red peppers, drained, in a blender until smooth. Set aside.
12-oz. jar roasted red peppers, drained1
3
Cook 12 oz. bucatini or other long-strand pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about ⏱️ 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.
. bucatini or other long-strand pasta12 oz
4
Heat ¼ cup extra-virgin olive oil in a large heavy pot over medium-high. Cook 1 medium onion, finely chopped, 8 garlic cloves, coarsely chopped, 10 oil-packed anchovy fillets, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring often, until onion is softened and anchovies are dissolved, 5–⏱️ 7 minutes. Add ¼ cup double-concentrated tomato paste and cook, stirring often, until darkened slightly, about ⏱️ 4 minutes. Add 1 cup dry white wine, 1½ tsp. crushed red pepper flakes, and 1 tsp. sugar; cook, stirring and scraping bottom and sides of pan, until wine is reduced by half, about ⏱️ 4 minutes.
medium onion, finely chopped1oil-packed anchovy fillets10dry white wine1 cup½ tsp. crushed red pepper flakes1. sugar1 tsp
5
Pour reserved red pepper purée into pot. Pour 1 cup pasta cooking liquid into blender and swish around to get every last bit of purée; pour into pot. Add 2 Tbsp. unsalted butter, cut into ½" pieces, pasta, and reserved shrimp and cook, stirring often and adding up to ½ cup pasta cooking liquid a little at a time if needed, until shrimp are cooked through and pasta is coated in sauce, about ⏱️ 5 minutes. Taste and season with more salt if needed.
. unsalted butter, cut into ½" pieces2 Tbsp
6
Divide among plates; top with chopped parsley.
Chopped parsley (for serving)
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