Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV
We get the best of the devil by flambéing the shrimp hot and fast and sautéing the garlic long and slow.
Most shrimp fra diavolo recipes (“brother devil” in Italian) lack depth of flavor, with the star ingredients, shrimp and garlic, contributing little to an acidic, unbalanced tomato sauce. We wanted a shrimp fra diavolo with a seriously garl...