Recipe – Shrimp Fra Diavolo

April 11, 2010

Jeff made this simple pasta dish for me the other night and it was yummy! The recipe comes from the fabulous folks at Cooking Light – a few months ago they re-designed their magazine and I am loving it….I tear out way too many recipes!!

Shrimp Fra Diavolo – Cooking Light

8 oz. uncooked linguine
1 1/2 T minced garlic
1 Lb. medium shrimp, peeled and deveined
3/4 c. diced onion
1 t. crushed red pepper
1/2 t. dried basil
1/2 t. dried oregano
2 T. tomato paste
1 T. fresh lemon juice
1 3/4 c. canned crushed tomatoes
1/4 t. salt
1 (14.5 oz) can diced tomatoes, drained

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

While pasta cooks, heat 1 T. oil in a large non-stick skillet over medium-high heat. Add 1 1/2 t. garlic and shrimp; saute for three minutes or until shrimp are done. Remove from pan; keep warm.

Add remaining 1 T oil and onion to pan; sate for 5 minutes or until softened. Stir in remaining 1 T garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minutes or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened.

Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Toss with pasta and serve.

Yum yum!!!

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