It’s summer. It’s hot. And humid. And sticky. Not exactly what you’d call marinara and pasta weather. Rest assured. That’s not what this is. It’s light, spicy, and shrimpy. It’s Spicy Shrimp Fra Diavolo with Garlic Confit Toast.
Don’t be scared. It’s just spicy enough to be interesting. Not enough to make you sweat like the devil. Although, you could. It is called shrimp fra diavolo, after all. Really, the amount of spiciness depends on you. Sweat or no sweat. You decide.
I’m actually going to change this recipe up a bit from the way I made it. I’m going to reverse it. I used a slightly chunky tomato sauce and I cut my onions and garlic in a rough chop (not very small). I cooked it down a bit and puréed it before I added the shrimp. It turned slightly orange (as tomatoes tend to do) after being puréed. Not a fan of the orangish-red tomato sauce. So, let’s learn from my mistake and make it red.