Shrimp Fra Diavolo
December 6, 2009 – 6:58 pmThis is a quick and tasty warming meal for a cold late fall evening. Adjust the red pepper flakes as you like for the heat. I’ve rejiggered this from previous versions to use only one skillet.
Shrimp Fra Diavolo
Serves 4
2 tbsp olive oil
6 cloves garlic
2 cans diced tomatoes, 14.5 oz each (I used one plain and one fire roasted)
½ tsp dried oregano
½ tsp dried basil
¼ tsp black pepper
1 tsp red pepper flakes
1 tbsp tomato paste
1 lb 31-40 shrimp, thawed, peeled, and deveined
1 lb pasta of your choice (I used spaghetti here)
Boil salted water for the pasta. Add the pasta to the water when it reaches a rollicking boil. Cook as directed on the package.
As the pasta boils, press the cloves of garlic into the olive oil in a medium saucepan over medium heat. When the garlic is just starting to turn golden and is fragrant, add the shrimp and saute for 1-2 minutes on each side or until pink and opaque. Remove the shrimp to a bowl, leaving as much of the garlic and olive oil as possible. Add the tomatoes, oregano, basil, black pepper, red pepper flakes, and tomato paste. Bring to a gentle boil then turn the heat down to simmer.
Drain the pasta and set aside. Stir the shrimp into the sauce.
Serve hot!
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