Asian Fra Diavolo
Servings
2Serving size
4 ounces shrimp and 2 ounces pasta with sauceThis recipe can easily be multiplied and leftovers are good. Reheat gently to avoid overcooking the shrimp.
Ingredients
| 3 quart Water |
| 4 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 8 medium Green onions |
| 1 tsp. Sesame oil |
| 1 Tbsp. Olive oil |
| 1 tsp. Red Pepper Flakes |
| 1 Tbsp. Ginger root, raw (minced) |
| 2 clove Garlic, raw (minced) |
| 12 ounce Grape or cherry tomatoes |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 tsp. or 1 packet Chinese or Dijon mustard |
| 1 tsp.. Maple syrup |
| 1/4 cup White wine |
| 1/4 cup Water |
| 8 Ounces Shrimp, raw (peeled and deveined) |
Instructions
When the water boils, add the pasta.
While the pasta is cooking, cut the green onions crosswise. Cut the white part into 1 inch lengths and the green tops into 1/4 inch slices. Keep green and white parts separate.
Place the sesame oil in a large skillet over high heat.
Add the white part of the green onion and cook for about 5 minutes, tossing frequently. Remove to a plate and set aside.
Add the olive oil, red pepper flakes, ginger, and garlic.
Cook for about three minutes, stirring frequently.
Add the tomatoes and cook for about 5 minutes. As the tomatoes cook, becoming lightly browned and wilted, gently crush them to release the juices.
Add the soy sauce, mustard, maple syrup, wine, and water.
Reduce the heat to medium and simmer for about 10 minutes.
Add the shrimp and the green parts of the green onions, reduce heat to medium-low, and cook for 5-7 minutes.
When the pasta is done, drain and add to the skillet. Add the cooked white parts of the green onions. Toss well until the pasta is coated.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This recipe was inspired by a similar one I saw on a television show. Watching the recipe being cooked, I felt that it could be so much richer (that version was a bit lifeless). Generally, I am not a fan of fusion cuisine, but if you are going to join up Italian and Asian, each of the flavors should be bold.
The shrimp is a great choice, but for that luxury touch a medium lobster tail cut into chunks would be a lovely idea for those special occasions.
You can make this milder or spicier by using 1/4 teaspoon less or more red pepper flakes.