Besides helping people achieve financial security through homeownership, I’d like to share another one of my passions with you – Cooking!

Shrimp Fra Diavolo

This is one of those dishes that will really impress, but it doesn’t require too much effort.  It’s a bit spicy (Italian translation: Brother Devil), but you can easily tone it down by adding less crushed red pepper (or omit the heat completely).  To me, the amazing thing about this recipe is that it doesn’t require any herbs to make it delicious – no basil, parsley, or oregano!  So few ingredients, and yet sooooo rich and yummy thanks to the roasted tomatoes!

3.5 lbs. fresh Roma tomatoes (about 20), halved lengthwise (they are the cheapest and also have the meatiest, thickest skin, and are therefore best for sauces)

 ½ cup olive oil

10 garlic cloves, minced

1 lb. linguine

1 tsp.  crushed red pepper flakes (add more or less depending on your heat tolerance level)

1 lb. medium shrimp, thawed, peeled and deveined

1 tsp. salt, or to taste

¼ tsp. freshly ground black pepper, or to taste


Preheat the oven to 450 degrees F. Spray 2 cookie sheets with Pam spray.


Place the tomatoes cut side down in one layer. Drizzle them evenly with the olive oil and sprinkle with the minced garlic.


Bake the tomatoes for I hour, or until they are lightly browned and very soft. Remove from the oven and allow them to cool for 10 minutes.


Transfer the tomatoes, garlic, and all the juices from the cookie sheets to a food processor or blender. Process until the tomatoes are puréed.  If you have a good blender that can really liquify, no need to pull off the skin.  Before I got my fancy blender, though, I always pulled off the tomato skin, since I didn’t like the little specks of skin in the sauce. If roasted long enough, the skin pulls off easy.


Cook the pasta according to the package directions in a large pot of boiling water. Drain.


While pasta is cooking, place a large pot over medium heat and warm pot until it’s hot but not smoking. Add the red pepper flakes and stir them around for 10 seconds to release their flavor.


Add the tomato purée and bring the sauce to a slow simmer.  Add salt and pepper to your liking and remove from heat.  Add shrimp and stir.  They will cook to perfection in about 5 minutes.  Do not overcook the shrimp!  Removing the pot from the heat will ensure the shrimp don’t become rubbery.  Also, don’t let the shrimp sit in the pot for an hour before serving.  Be sure to plate the meal within 5-7 minutes of dropping the shrimp into the pot.


I like to serve this with some crusty bread and a light salad.  Enjoy!


I hope your family enjoys this recipe! If you are looking for home-planning (or cooking) advice, I would be happy to be a resource!

Justin Frodella

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316 W Main St. Buena Vista, CO 81211

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