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
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
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.
Recipe Adapted from My Recipes