Shrimp Fra Diavolo (Module 6)

Servings

Serving size

2 ounces pasta with sauce and 4 ounces shrimp

COOKING TIME

45 minutes

This recipe may be multiplied and keeps well. Reheat gently to avoid overcooking the shrimp.

Ingredients

3 quart Water

8 ounce Whole wheat Angel Hair (or gluten-free pasta)

1 Tbsp. Olive oil

16 ounce Shrimp, raw (peeled and deveined)

1 small White onions (diced)

3 clove Garlic, raw (minced)

1/2 cup White wine

2 15-ounce can No salt added diced tomatoes

1 cup No salt added vegetable stock (or no salt added shrimp stock)

1 tsp. Fresh oregano (chopped)(or 1/2 tsp. dried oregano)

1/2 tsp. Red Pepper Flakes

1/4 tsp. Salt

1 to taste Black pepper

3 Tbsp. Fresh parsley (chopped)

3 Tbsp Fresh basil (chiffonade)

1 ounce Parmesan cheese (grated)

Instructions

In a large pot, fill with 3 quarts of water and bring to a boil. When boiling, add pasta and cook until al dente (10-12 minutes). Strain and set aside.

Heat a large pan over medium heat. Add oil to the pan and slightly rotate pan from side to side until bottom is evenly coated with oil. Add shrimp and cook for about 2 minutes, flip, and cook for an additional 1 minute, until shrimp are opaque and white throughout. Remove from pan and set aside.

Turn heat to medium and add the onions to the pan. Cook onions until translucent and beginning to turn brown, about 3 minutes. Add the garlic and continue to cook for 30 seconds - 1 minute.

To deglaze, add white wine and scrape bottom of pan with wooden spoon to release fond (the brown bits stuck to the pan, this is full of flavor).

Add the tomatoes, stock, oregano (if you are using dried), pepper flakes, salt and black pepper. Simmer over low-medium heat for about 30 minutes. Remove from heat.

Add the shrimp, fresh oregano, parsley, and basil to the sauce. Stir thoroughly.

To serve, place 3/4 cup of whole wheat pasta on a medium plate. Scoop 1/2 cup of sauce over the pasta with 4 shrimp and sprinkle with grated Parmasan.