Shrimp Fra Diavolo Recipe

Shrimp Fra Diavolo Recipe
Recently I came across a recipe in a cookbook I was reviewing for a spicy shrimp dish – Fra Diavolo Shrimp. It looked like it was quick, and I just happened to have all of the ingredients available. I got the linguine cooking ( I like whole wheat linguini because it holds its shape and doesn’t overcook), I started the shrimp; both were finished at the same time. Shrimp Fra Diavolo takes only 30 minutes from start to finish. After doing a little research, I learned that this is a very popular Italian dish that most families make on Christmas Eve as one of many special traditional dishes. Of course every family has their own version, but this version, which is very close to the one I found in The Easy Italian Cookbook is quick, easy, and delicious.
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Although this shrimp is delicious over linguini, you can substitute your favorite pasta – angel hair, fettuccini, spaghetti, etc. If you don’t have fresh herbs, you can use dried, but fresh seems to give this dish a better flavor. I keep basic herbs growing all year in my kitchen with an AeroGarden® which was a gift from my kids and sits on my fridge; it’s nice to have what I need even through the winter. You can also purchase fresh herbs in most grocery stores.

6 Servings


1 pound linguini
boiling salted water

3 tablespoons olive oil
1 to 1 1/2 pounds large raw shrimp, cleaned, deveined, and tails removed

3 garlic cloves, finely minced
2 tablespoons fresh oregano leaves
1 tablespoon Italian parsley, finely chopped
1/2 teaspoon dried red pepper flakes, (more or less to taste)

1/2 cup dry white wine
1 28 oz. can crushed tomatoes

  1. Cook the linguini in the boiling salted water al dente; drain and keep warm.
  2. Meanwhile, heat the olive oil in a large skillet.
  3. Add the shrimp to the oil, salt lightly, and stir over medium-high heat until the shrimp are mostly pink.
  4. Remove them from the pan, and add the garlic, oregano, parsley, and red pepper flakes to the pan; stir for a minute, then add the white wine.
  5. Bring the wine to a boil and let cook until reduced by half.
  6. Add the crushed tomatoes and cook and stir until boiling; turn down to a simmer and let cook 5-10 minutes.
  7. Add the shrimp back to the skillet, stirring to coat all of the shrimp.
  8. Continue cooking until the shrimp are hot and cooked through. To Serve, spoon over the linguini.


Amount Per Serving
Calories 409 Calories from Fat 97
Percent Total Calories From: Fat 24% Protein 25% Carb. 48%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 2 g
Cholesterol 203 mg
Sodium 412 mg
Total Carbohydrate 49 g
Dietary Fiber 1 g
Sugars 0 g
Protein 26 g

Vitamin A 25% Vitamin C 38% Calcium 0% Iron 36%






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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.