⏰ Service 5 — Shrimp Fra Diavolo + Broccolini Gratin
← Block 5–6: The 5 Mother Sauces Overview
Skill: Two mother sauces in one meal — you'll build a spicy tomato sauce from shrimp shells and canned tomatoes (sauce tomat) and a roux-based béchamel gratin (béchamel). The challenge is timing both dishes to hit the table together.
Full Meal: Shrimp Fra Diavolo + Broccolini Gratin + Greek Salad
| Component | Recipe |
|---|---|
| Protein | Shell-on shrimp, seared then finished in the sauce |
| Sauce (tomat) | Spicy tomato sauce built from shrimp shells, garlic, chile, canned tomatoes, clam juice |
| Starch | Spaghetti, tossed in the fra diavolo sauce |
| Side (béchamel) | Broccolini gratin — blanched broccolini in a roux-based cheese sauce, baked |
| Salad | Greek salad alongside |
Skill targets: Balanced heat in the diavolo — spicy but not scorching. Smooth, lump-free béchamel for the gratin. Everything plated together, gratin bubbly, shrimp not overcooked.
🎥 Compare Notes: How to Make One-Pot Seafood Fra Diavolo — America's Test Kitchen — Watch how they build the tomato base and when they add the seafood. Compare your sauce consistency and how much the shrimp curls — that tells you if you pulled them at the right moment.
Timing tip: Get the gratin into the oven first (béchamel + blanched broccolini, 400°F ~20 min). While it bakes, build the fra diavolo sauce and cook the pasta. Everything should be ready within the same window.
On the broccolini gratin: The linked recipe uses broccoli and cauliflower — sub broccolini instead. It's thinner and more tender, so blanch it for just 1–2 minutes before tossing with the cheese sauce. Cut bake time slightly if needed.