Shrimp Fra Diavolo
Servings
4Serving size
4 ounces shrimp and 2 ounces pasta with sauceThis recipe can easily be multiplied but does not make very good leftovers. Note: This recipe will be safe for Coumadin (warfarin) users if the parsley is left out.
Ingredients
| 1 Tbsp. Olive oil |
| 3 clove Garlic, raw (minced) |
| 1 small White onions (diced) |
| 2 15 ounce can No salt added canned diced tomatoes |
| 16 fluid ounces Water |
| 2 fluid ounces White wine |
| 1/4 tsp., leaves Dried oregano |
| 1/4 tsp. Cayenne pepper |
| 1/4 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 3 Tbsp. Fresh parsley (chopped) |
| 3/4 1/4 cup leaves, whole Fresh basil (chiffonade) |
| 128 fluid ounces Water |
| 8 ounce Whole wheat Angel Hair |
| 16 Ounces Shrimp, raw (peeled and deveined) |
| 2 ounce Parmesan cheese (grated) |
Instructions
Heat the olive oil in a large sauce pan over medium heat. Add the garlic and onion and cook, stirring frequently, until the onions are softened. Do not let the onions or garlic brown.
Add the tomatoes, water, wine, oregano, cayenne pepper, salt and black pepper. Cook over low-medium heat for about 30 minutes until the tomatoes are soft. Add the parsley and basil and stir. Reduce the heat to low.
Heat the water in a large stock pot over high heat. When the water comes to a boil add the angel hair.
While the pasta is cooking heat a large skillet over medium-high heat. When the pan is hot spray lightly with olive oil and add the shrimp. Cook for about two minutes on one side and then turn. Cook for 1 minute and add the tomato sauce to the skillet.
Using tongs, remove the angel hair allowing it to drain slightly and then add to the tomato sauce and shrimp. Toss well and divide between 4 plates. Top with the grated Parmigiano-Reggiano and 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 is so simple and so elegant even though it has a lot of ingredients. I remember when Shrimp Fra Diavolo was a special dish in fine Italian restaurants back in the 1970s. I suppose now it doesn’t seem so exotic but that doesn’t keep it from being a fine dish. It’s one that you can easily serve at a dinner party with a Caesar Salad and still have a lot of time for your guests (just make sure that they like spicy food). They won’t even know that it’s good for them.