The fancy name given to this risotto, fra diavolo, is a bow to its seasonings of garlic, tomatoes, oregano and hot red-pepper flakes. These ingredients are common to lobster fra diavolo, a wonderful old-fashioned Italian-American recipe whose origins are murky. Today, shrimp is often used in place of lobster because it is less expensive. But the seasonings are good with any seafood.
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This is not a typical New Orleans dish, but I like anything with shrimp in it and sometimes I want an alternative to shrimp scampi and other traditional shrimp pasta recipes. This is a very simple recipe with great flavor, you can do ahead of time – you can also saute onions in butter/olive oil with a little white wine – cooked down – added to ingredients. Serves 2.
More on Easy Shrimp Pasta Recipe With Basil, Orzo and Feta Cheese
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