Shrimp Fra Diavolo Soup is an Italian seafood soup with shellfish, pasta and peppers in a rich tomato broth.
Shrimp Fra Diavolo Soup
By Sue Lau | Palatable Pastime
Shrimp Fra Diavolo Soup is my recipe of the day with the blogging group Fish Friday Foodies. We love seafood so join together once per month to share those type of recipes on a common theme. This month we are discussing seafood soups.
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Fra Diavolo is usually just a pasta dish which means “Brother Devil”, implying the spicy nature. It is quite similar to Arrabbiata pasta (which means Angry) except that one doesn’t usually contain seafood.
The soup was easy enough for me to convert from pasta form. And it is quite delicious. It does have a moderate spice level, but nothing really extra hot. If you choose to sub in something like pepper flakes instead of whole peppers, it will be much hotter. Even though the whole peppers give that look of lots of heat. If you are wary of spice, keep those out.
Fish Friday Foodies
Seafood Soups
- Cajun Crab Shrimp Corn Soup from Food Lust People Love
- Lobster Wonton and Corn Chowder from Karen’s Kitchen Stories
- Salmon Chowder from Making Miracles
- Shrimp Fra Diavolo Soup from Palatable Pastime
- Shrimp Ramen from A Day in the Life on the Farm
- White Hot & Sour Chicken & Prawn Soup from Sneha’s Recipe
Shrimp Fra Diavolo Soup
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Shrimp Fra Diavolo Soup
Shrimp Fra Diavolo Soup
Ingredients
- 1 pound large peeled and deveined shrimp
- 1 cup slivered onions
- 1 sliced yellow bell pepper
- 2 tablespoons olive oil
- 6 small dried hot red peppers
- 1 tablespoon chopped garlic
- 1 teaspoon dried oregano
- 1 teaspoon Aleppo pepper flakes
- 1/2 cup dry white wine
- 24 ounces jarred Arrabbiata sauce or spicy spaghetti sauce
- 15 ounces canned diced tomatoes
- 4 cups shrimp broth or clam broth
- salt and black pepper (to taste)
- 2 cups uncooked assorted macaroni shapes (small shells, wagon wheels, fusilli, macaroni, etc.)
- 2 tablespoons chopped fresh Italian parsley
- 1/2 cup chopped scallions
Instructions
- Heat olive oil in your soup pot and saute the onions and bell pepper with the dried peppers, garlic, oregano and Aleppo pepper until the onions soften.
- Add the wine and cook until it evaporates.
- Then stir in the Arrabbiata sauce, diced tomatoes with liquid, and shrimp broth.
- Taste for salt and pepper if needed and bring to a boil.
- Stir in the dry pasta and cook until pasta is tender, 12-15 minutes, depending on type and brand. (Macaroni is usually around 8-10).
- When the pasta is cooked, stir in the parsley, scallions and shrimp. Cook for a few minutes until shrimp is opaque and curled.
- Remove from heat and stir in the Parmesan cheese.
Notes
Nutrition
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We love spicy at my house so this soup would be a hit. Looks like a delicious and elegant way to use up the small amounts of pasta of various shapes I seem to accumulate somehow!
Love all of the different pasta shapes! Bring on the spices!
How fun to change a wonderful pasta into a great soup.