Shrimp Fra Diavolo
Curiously enough, seafood-based pasta is usually the worst type of pasta on the menu. (Look no further than Cheesecake Factory's 2,819 calorie Bistro Shrimp Pasta for proof.) Restaurants feel the use of a lean protein like shrimp entitles them to the use of egregious quantities of butter, cream and cheese, all but drowning out any chance f actually tasting the seafood in question. Instead, we turn to a Little Italy favorite: spicy Shrimp Fra Diavolo, made from little more than crushed tomatoes, white wine, and a pinch of red pepper flakes.
- 4
Ingredients
- 3/4 lb shrimp, peeled and deveined
- Salt and black pepper to taste
- 1/2 Tbsp olive oil
- 2 tsp red pepper flakes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp dried oregano or thyme
- 1 can (28 oz) crushed tomatoes
- 1 cup dry white wine
- 8 oz spaghetti
- 2 Tbsp chopped flat-leaf parsley
Preparation
Step 1
Season the shrimp with salt and pepper. Heat the oil in a large skillet or saute pan over medium heat. Add the shrimp and cook for 1 to 2 minutes, until just firm. Remove to a plate.
Add the pepper flakes, onion, garlic and oregano to the pan; cook until the onions are soft. Add the tomatoes and wine and simmer for 10 to 15 minutes
Meanwhile, cook the spaghetti according to the package directions. Drain and return to the pot.
Season the sauce with salt and pepper. Fold the cooked shrimp into the sauce. Pour in the pasta, and toss. Serve garnished with the parsley.