Spicy Shrimp with Cappellacci Dei Briganti

Fra Diavolo Shrimp with Squid Ink Cappellacci Dei Briganti
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Squid ink pasta is the perfect pairing for this shrimp and spicy wine sauce. While cappellacci dei briganti are not the classic paring for this dish, and are usually served with a lamb ragù, this is my Halloween spin on the traditional Fra Diavolo. Using squid ink dough gives this shape a witch hat like feel.

Check out our Squid Ink Cappellacci Dei Briganti recipe here! This recipe uses 1 batch of our pasta. However, you can use any other type of squid ink pasta you like, or even regular pasta!

If you can find shrimp with their shells on, I highly recommend making the shrimp stock. It is simple to prepare and adds another depth of flavor to the dish. However, if you can’t get shrimp with their shells on or don’t want to make the stock, white wine (or even vegetable stock) can be used instead.

Spicy Shrimp with Cappellacci Dei Briganti

Prep Time 15 min Cook Time 10 min Total Time 25 mins
Servings: 2
Best Season: Suitable throughout the year

Description

Shrimp cooked in a spicy chardonnay and tomato sauce tossed with squid ink cappellacci dei briganti. 

Ingredients

Shrimp Pasta

Shrimp Stock

Instructions

Prepare the stock

  1. Clean the shrimp

    To clean the shrimp start by removing the legs, then peel the shell off. The tail can be tricky, but being gently and removing as much as the shell first will help in removing it in once piece. Once the shell is removed cut a shallow line in the back of the shrimp to remove the waste vein. 

  2. Simmer shrimp shells

    Add freshly cleaned shrimp shells to a dry saucepan over medium heat. Press down on the shrimp shells with a spoon or pestle to release some of the oil. Add the pepper and half of the tomatoes cut in half and cook for another minute before adding the wine. Let simmer for 30 minutes then strain and set aside until needed. 

Cook the shrimp and pasta

  1. Prepare the sauce

    Gently simmer  thinly sliced garlic and chili pepper in olive oil over medium heat. Cook for a minute or until garlic is fragrant. Be careful not to burn the garlic or let it get too golden brown. Add the shrimp and cook for 2 minutes. Flip the shrimp and add tomatoes and shrimp stock. Cover and let cook 3-5 minutes. 

  2. Boil the pasta

    Add pasta to a large pot of well salted boiling water. If fresh, cook for 4 minutes, else follow instruction on package. 

  3. Toss to combine

    Remove pasta from directly from the water and add to the sauce. Toss and let cook for another minute. The sauce will start to thicken up more. 

    Serve with a generous portion of crusty bread and white wine. 

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