A shrimp-studded pasta infused with a shellfish flavor.
Sautéing shrimp shells in oil extracts their flavor and infuses it into the sauce.If I buy lobsters to eat at home, there's only one way I'm going to eat them: cooked whole and dipped in drawn butter. I will crack the shells at the table, I will chew on the legs, I will scoop out and eat the tomalley , and I will pick the body until not a shred of meat is left.
While this can be done at home, it doesn't make a ton of sense. That's where shrimp fra diavolo comes in. Shrimp are less expensive and require less work to prep and shell, while still providing a similar shellfish experience. The problem, though, is in the sauce. I start by shelling the shrimp and searing the shells in olive oil until they've turned a reddish color. Using tongs and a slotted spatula I remove and discard the shells, leaving the oil behind. Next, I add the shrimp, which I've previously mixed with a small amount of baking soda and salt—a trick that helps them retain a firmer, snappy texture .
*It's almost impossible to give an accurate measurement in a recipe for red pepper flakes. I've found far too much variation in the heat intensity of red pepper flakes from one batch and brand to the next to be able to slap a quantified amount on it. You need to taste your red pepper flakes, get a sense of how hot they are, consider how spicy you like your food, and proceed from there.