The Zesty Shrimp Fra Diavolo Recipe You Can't Resist

[@craigmiller752]

Love the start with dry herbs and finish with fresh lesson. Thank you! Beautiful dish

[@ChefBillyParisi]

Thanks for watching!

[@nilabakery]

I appreciate how you've included tips and tricks throughout the recipe. It shows that you've put a lot of thought into making it accessible for everyone. 👌🤗😋

[@theraweggfiles]

Henry Hill didn't slice the garlic, the mob boss did.

[@UpsonPrattJr.]

Right. Henry was too busy selling pills.

[@seanbrown3512]

Chef Parisi, I made this tonight for dinner.. OMG it rocked my world and won the night with the family. Thank you so much!

[@ChefBillyParisi]

Appreciate you trying it.

[@enixshen9604]

Looks easy to cook, I will try this. Thanks for sharing.

[@2Wheels_NYC]

Love it! But, it was Paulie slicing the garlic😉

[@priayief]

A little tip that I appreciated: applying a bit of water to those darker spots to keep the fond from sticking and burning. Simple but effective.

[@JacobAlan91]

This is awesome! How do you have a mini commercial kitchen going on behind you!? Execution 10/10 beautifully done chef!!

[@davidh9844]

The recipe looks amazing, and I can make it even better! After you've shelled the shrimp and rinsed them in the strainer, plop them back into a glass bowl, wet and dripping, and sprinkle about ½ teaspoon of baking soda on them, and mix very well. Put them back in the fridge for 15 minutes, no more. Remove from the fridge, rinse very well, you want to wash all of the baking soda off the shrimpies. Continue exactly as you do in your recipe, blotting them dry, etc. It's an old Chinese trick that works on everything, shrimp, beef, pork. In the case of the shrimp, they will plump up significantly, and stay very juicy, much juicier than they would have been without the soda. (And very salty if you don't wash off the baking soda!) Absolutely nothing else changes, just the consistency of the shrimp. Enjoy, and really, thank you for some amazing recipes! Your cassoulet is coming up later this week.

[@outdoorloser4340]

I started using baking soda on my shrimp a few months ago and your absolutely correct. I couldn't believe the difference.

[@celuiquipeut6527]

Thank you for. the trick!! Will definatly use it! :)

[@MichaelSorensen-bl3ec]

Yes, that is essential, makes such a difference.

[@zoeelauren4649]

This looks amazing. I can't wait to try it.❤❤❤❤❤ Thank you!

[@eddiewilson8119]

Thank you so much for sharing this recipe and it looks so delicious 😋 ❤🎉! Added this recipe to my recipe book 📙 ❤!

[@troxycat]

Yessss lol, I always think of that scene in Goodfellas when I slice garlic like that! I can't wait to make this with all our homegrown goodies!

[@Joseph-eu6jp]

That looks really good, I got some huge shrimp, I'm going to try this thank you.

[@hellozonk9139]

I made this today. Wife said definitely the best pasta dish I've made and maybe the best she's had

[@ChefBillyParisi]

Wow! Appreciate you trying it.

[@reginaargentin2864]

i like the goodfella reference and i can't wait to try your recipe. so clear and easy to understand, thank you. i highly recommended you don't suggest non stick cookware though, it's so bad for health and enviorment.

[@ChefBillyParisi]

Depends on which one you chose. Ceramic is a solid non-stick option.

[@MaryellenS.13]

Cannot believe this just popped up in my feed! Just pulled shrimp 🍤 out of my freezer to make a shrimp and pasta dish!

[@hansdampf4055]

A nice dish! Thanks for pointing out the shrimp shells. If you throw them away, you throw taste out the window, similar to stalks of parsley, for example. I cook a stock from the skins together with some mirepoix, tomato, white wine and Pernot. Perfect base for many other dishes.👍

[@davidh9844]

Ditto! I simmer for about 20 minutes, the stock is ready for immediate use, and it freezes forever.

[@LessTalkMoreDelicious]

You’re like the only YTer that uses rubber/silicone spatulas for savory, non-dessert/bakery cooking… it’s my #1 fave/used tool. 👍 …gotta get every last bit of dem sauces, marinades and flavor!

[@Michael-hq1iq]

right , im skeptical of any cook who uses wood or steel spoons

[@sherrimciver8859]

Thank you Chef. You make every dish seem possible in every kitchen- turns out that it is!

[@bridgethamann4664]

Thank you for your very well instructed videos. We still call you the Smash Burger guy, I have no clue how many recipes I’ve done from you at this point, but they all turn out amazing!!

[@danielmargolis3210]

I made shrimp fra diavlo earlier this week. Serious Eats recipe.

[@gustavmeyrink_2.0]

I used to visit the birthplace of Fra Diavolo quite regularly since we had a house there.

[@lasercorn2399]

As a side note, the first and only time I ever made fra diavolo, my family *inhaled* it. It was one of the best pasta dishes I ever made. I didn't use Fresno peppers, but Calabrian chili paste from Trader Joe's. Absolutely. Amazing.

[@sallyhenderson2772]

Oh man, this recipe looks fun to cook, and even better to eat. Thanks Chef!

[@davidlawson4281]

In terms of the pan, it seems that most experts recommend bringing the stainless steel pan to temperature before adding oil. Reduces the tendency for food to stick.

[@jnorth3341]

wrap the shells in cheese cloth and toss it in the sauce or in with the pasta, still get the flavor and don't have to mess with them when you are trying to eat.

[@MichaelSorensen-bl3ec]

It's an easy dish to make, and it's also an easy one to completely wreck if you're not paying attention. Nobody likes over-cooked, cardboard shrimp. Or, as they are called where I live, prawns. Well done tutorial!

[@kennethavesato3883]

Very close to mine nice job ,I just finish with parsley and some fresh buznicole😊

[@weeklyhelena376]

Looks great. Need to try. How far in advance in can dish be made prior to adding the pasta. Is make ahead recommended?

[@ChefBillyParisi]

No, sorry. Shrimp cook way too quickly for that

[@offthebeatenpathadventures1348]

Would you do a copycat recipe for McCormick and Schmick's chocolate bag?

[@Michael-hq1iq]

hey chef ! ive seen a ton of recipes for this dish but for me and billions of others out there we cant ever use any alcohol , you deglased with water will that due with no alcohol ??? thank you 😃

[@Jezzz-n5m]

why do you need to use extra virgin olive oil when marinating the shrimp?

[@bugz1917]

I thought I was the only one who thought that while chopping garlic.. That's cool.

[@juancarrera8397]

This reminds me camarones ala diabla

[@andrewp7509]

This sauce sure is crunchy

[@jeffforbess6802]

Worcestershire or shrooms for umami, maybe some lemon for brightness.

[@bernardfrederick9462]

How do I get the printed version?

[@ChefBillyParisi]

Everyone of my recipes can be found at billyparisi.com

[@bernardfrederick9462]

@@ChefBillyParisi ok. Thanks. It looks delicious. I want to give it a try. I love your recipes! You are such a great cook!

[@xiaotuzi.fnb1]

Thank you Chef for this amazing recipe ... But we try to avoid mixing onions and garlic at the sofrito stage because it renders Spanish Mexican cuisine, for genuine Italian recipe it is either onions or garlic , personally with seafood i prefer garlic 🌶

[@AquaNikki]

Anyone know where a written copy may be?

[@ChefBillyParisi]

Everyone of my recipes can be found at billyparisi.com

[@AquaNikki]

@@ChefBillyParisi thank you

[@jeorgedavid3239]

Fire shrimp 😊

[@kurtjohnson4816]

If it's shrimp in tomato sauce, I can resist it.

[@prizepig]

At 0:10 I thought he was putting some weed in there.

[@ChefBillyParisi]

😂😂😂

[@JimFox-vm9rx]

Pauli cut the garlic very think with a razor blade Ray narrated but they were in jail together.

[@emmgeevideo]

Ha ha ha - I always thought he was saying "homies" and that really bugged me. I felt like he was trying to seem too "street", particularly back when he wore his baseball hat on backwards. I'm glad he's lost the hat...

[@Derpk-rt9by]

Id rather watch my boy babish ✌️

[@kabootarparwarii]

🦐 🍤 ❤️

[@stevedavidson8802]

It was Paul Cicero that was slaying the garlic not ray Leoda lil

[@ChefBillyParisi]

Ahh you’re right! My bad

[@stevedavidson8802]

I’m gonna make your recipe tonight looks very good

[@ChefBillyParisi]

Henry hill was just narrating the whole thing g

[@edb8120]

If the shrimp are in the sauce they should be ready to eat, take the tails off.

[@maximilianacosta2625]

Where’s the recipe?

[@dank6336]

Tail on....ruins the meal....Why would you want to pick them off as you eat....or choke on them????

[@mikiewifnoe360]

Joe Pesci

[@jitkap2334]

Too much tomatoes, in Italy they put fresh small cut tomatoes, and romano

[@chcgo2undaground]

Good technique but the glove is ridiculous....

[@ChefBillyParisi]

Here’s the deal when I don’t wear gloves, people, freak out, and there’s a lot less commentary when I do wear gloves.

[@revel8or]

Your shrimp is over cooked.

[@rareform6747]

Who Cares Stage Lib..

[@ChefBillyParisi]

Huh?

[@artfulcookingwithdawn9000]

can we all just agree already that the good fellas garlic reference is completely overused cliche content for KZbin videos? Not that hard to come up with original material, especially if it is how you are making your livelihood- geez

[@ChefBillyParisi]

Tbh I don’t really watch many KZbin cooking shows and I’ve never heard it used other than when I did it here.

[@artfulcookingwithdawn9000]

@@ChefBillyParisi fair enough. I would posit that you seem like a really smart guy and I'm sure can do a wonderful killing for us with material just from your head. Feedback is just feedback, but trust me that cliche is used a lot- just off the top of my head, I know foodwishes and chef jean pierre have used it (I love both too fyi)- oh and Andy's Fishing... I know I can go on!

[@LessTalkMoreDelicious]

You’re like the only YTer that uses rubber/silicone spatulas for savory, non-dessert/bakery cooking… it’s my #1 fave/used tool. 👍 …gotta get every last bit of dem sauces, marinades and flavor!