Shrimp Fra Diavolo
Pasta Sundays are a big thing in my little family, especially with my fiancé always trying to gain weight. I make a big batch of homemade pasta on Sundays. We use some of it that day for our dinner, and then he eats it as a side with our dinners a couple days during the following week.
We had frozen shrimp we had been trying to use in our freezer for quite some time, so some sort of shrimp pasta it was! I made Platings + Pairings Shrimp Fra Diavolo (see their recipe here).
My review: WARNING! This recipe turned out pretty spicy for us. If you don’t like heat, this isn’t the recipe for you. I actually added cream to our day two leftovers to turn it down a notch. Otherwise it was FANTASTIC. So light and flavorful.
Shrimp Fra Diavolo
2 lb bag of shrimp
2 tsp red pepper flakes
6 tbsp olive oil
Salt
4 cloves of garlic, minced
1/2 tsp sugar
1 28oz can diced tomatoes
1 cup dry white wine (I used a cheap pinot gris)
1/4 cup fresh parsley (I did a lazy chop)
PASTA, cooked
Whole cream
Freshly grated parmesan (optional)
Heat some oil in a skillet over high heat. Combine the shrimp, 1 tsp of red pepper flakes, and salt to taste in a bowl and add to skillet.
Cook the shrimp until pink on the bottom, about 1 minute, without stirring. Flip and cook through until pink. Set aside.
Turn down heat to medium-low. Add oil and garlic. Cook until light gold, about 5-8 minutes.
Increase heat. Mix in 1 tsp of red pepper flakes, salt to taste, sugar, tomatoes and wine. If you don’t like spice, feel free to add a 1/4 cup of whole cream here. Turn heat down to simmer for 10 minutes.
When sauce has thickened, stir in shrimp and pasta. Top with parsley and parmesan cheese.
Enjoy!
