Shrimp Fra Diavolo

This has become a weeknight staple; you can make it in roughly the time it takes to cook the pasta. Have never used clarified butter--just butter in the beginning, and butter at the end. Have made this with fresh tarragon and with dried--surprisingly, it's better with dried. Double the red pepper flakes, and add them with the shallots so the heat can infuse the butter. I've also used pureed fresh tomato (when mine get a little too ripe for salad) and added a bit of tomato paste with the shallots

Kind of went a little rogue, used fresh tomatoes. This was excellent. Use the tarragon, you will be able to taste the difference. Triple the garlic, shallots and red pepper flakes for some serious heat.

Well, I tried to substitute calabrese paste for the crushed chilis. Let me advise you this is NOT a 1:1 substitution, as the site I found suggested. So this was, perhaps, Fra Pomodori e aglio. But actually, the cognac may have been the strongest flavor. The whole thing was tasty but a bit odd. I would ease off on the cognac and use basil or oregano next time.

I have no reason not to trust the original recipe, but I was out of ghee and cognac, so just used regular butter and white wine. I liked recipe a lot… with HQ shrimp it gets out of the way. I reserved some pasta water and used that to round out the sauce as needed.

Went a bit rogue on this but found that having fresh shrimp straight off the boat in NC compensated. No shallots? No problem - use up the dying scallions in the fridge. No tomato puree? The summer garden's bounty substituted nicely. No cognac? Problem surmounted - bourbon to the rescue. But the fresh crustaceans, butter, and pepper flakes are essential. Aah, cooking, like life. Make do with what's to hand. And, as AKC wrote, a solid dish. A solidly good dish.

I omitted the tarragon and Cognac. I substitute White Wine for the Cognac

Delicious. Took Tish's suggestion and used 2 tbsp butter at the end instead of 4.

This has become our social distancing and Fridays during Lent meal of choice. In addition to shrimp, I’ve done it with veal sausage, chicken and scallops. Use some decent cognac and use two tablespoons of butter vs. four at the end. I also put a bit more red pepper flakes, and throw in some herbes de Provence in as well. It’s great.

Never had a fra diavolo like this. Tarragon? I used a red onion and half scallops and half shrimp, followed the rest per the recipe. It was good and easy to make. Not spicy but the flavors were good. I'll prolly make it again as it was so easy and tasty.

Good. Solidly good. I don’t know that I would make this for guests, but it is a versatile easy weeknight meal. The tarragon and cognac are a delightful combination. If you are expecting it to be spicy (like Fra diavolo generally is) you may want to add the red pepper flakes in with the onions rather than at the end.