Wednesday, September 5, 2012

Shrimp Fra Diavolo

Tonight I thought I would get extra fancy and make one of my dad's favorite dishes, shrimp fra diavolo.  I know my dad wasn't here to enjoy it, but that's okay, Matt and I sure did!  I found this recipe on Pinterest, and for the recipe, I actually only changed the 1/2 tsp. oregano and basil to 1 tsp. of Italian seasoning.  It tasted great!
Also, because shrimp cooks really fast, the longest part of this conversation was waiting for the water to boil for the pasta.  A super fast weeknight dinner!

Shrimp Fra Diavolo


Shrimp Fra Diavolo

Ingredients:
8 ounces (half a box) uncooked linguine
2 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 pound shrimp, peeled and deveined
1 medium onion, diced
1 tsp. crushed red pepper
1 tsp. Italian spices
2 Tbsp. tomato paste
1 Tbsp. lemon juice
1 3/4 cups canned crushed tomatoes
1/4 tsp. salt
1 (14.5 ounce) can diced tomatoes, drained

Preparation:
Cook pasta according to package directions.  Drain; keep warm.
White pasta cooks, heat 1 Tbsp. oil in a large pan over medium-high heat, add half the garlic and shrimp.  Saute about three minutes, or until done.  Remove from pan, keep warm.
Add remaining oil and onion to pan, saute 5 minutes, or until onion is translucent.  Stir in remaining
garlic pepper, Italian spices; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice.  Cook one minute.
Stir in crushed tomatoes, salt, and diced tomatoes.  Cook 5 minutes or until thickened.  Return shrimp to pan to reheat.  Serve over pasta.
Enjoy!

Recipe Adapted from My Recipes