Brother Devil Shrimp. What an interesting name. Probably because of the spicy nature of this dish. And it CAN be spicy!! Lots of crushed pepper – or not, depending on your tastes.

Looking through a collection of shrimp recipes I ran across several for this shrimp but narrowed them down to just two. One from The Food Network and one from Tommy Centola Between the two of them I came up with a dish we liked.

    1 pound raw large Shrimp peeled and deveined
    2 teaspoon Cajun Seasoning
    ½ – 1 teaspoon Crushed Red Pepper Flakes {depending on how spicy you like it!}
    3 tablespoons Olive Oil
    1 medium Onion, minced
    1 14½ ounce can Diced Tomatoes
    1/3 – ¾ cup Dry White Wine
    2 – 4 anchovy fillets, chopped
    3 cloves Garlic, minced
    3 sprigs Fresh Oregano, leaves stripped and roughly chopped
    3 tablespoons Fresh Parsley, chopped
    3 tablespoons Fresh Basil, chopped
    12 ounces Linguini

In a large bowl, toss shrimp with Seafood seasoning and red pepper flakes.
In a large heavy skillet, heat the olive oil over medium heat.
Add the shrimp and sauté until just cooked through {don’t over cook or the shrimp will be tough}, about two minutes.
Using a slotted spoon, transfer the shrimp to a large plate and set aside.
Add the onion to the same skillet and sauté until translucent, about 5 minutes.
Then add the garlic and anchovies; cook, stirring, until the garlic is soft, about 1 minute.
Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt.
Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Add the parsley, basil, pasta, and shrimp to the sauce along with any collected juices from the plate and toss to combine.

This was really tasty and just spicy enough but a litle soupy. I either need to cook it just a tad longer or NOT add the liquid with the tomatoes