Shrimp Fra Diavolo is a classic, slightly spicy Italian dish (but feel free to kick up the spice with more red pepper flakes or a dash of cayenne pepper, if you wish). It's perfect for a weeknight dinner but fancy enough for company. It's also light enough to make great summer fare.
Add a green salad and perhaps a bottle of Pinot Grigio, and you're eating like a queen, or maybe a Duchess.
- 8 oz. pasta
- 12 oz large shrimp (peeled and deveined)
- 3/4 tsp red pepper flakes
- 1/2 tsp salt
- 2 Tbsp olive oil
- 1/2 yellow onion (chopped)
- 2 garlic cloves (finely chopped)
- 1/2 cup vermouth (or dry white wine)
- 1 15-ounce can of diced tomatoes
- 2 tbsp fresh oregano (chopped)
- 2 tbsp fresh basil (chopped)
- Cook pasta according to package directions to achieve a perfect al dente texture. Drain when done, reserving a couple of tablespoons of the cooking water.
- Meanwhile, toss the shrimp with the salt and pepper flakes.
- Heat the oil in a skillet over medium-high heat, add the shrimp, and cook for about 2 minutes per side. Remove from pan and set aside.
- Reduce heat to medium, add onion to skillet, and cook until soft and translucent - about 5 minutes.
- Add garlic and cook another minute.
- Add vermouth and reduce liquid to almost nothing.
- Add tomatoes and herbs to skillet and cook 10 minutes, then put in the shrimp, and reserved pasta water and cook another couple of minutes. Taste and adjust seasoning.
- Serve over pasta.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||3 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||12 g|