Monday, December 19, 2011

Shrimp Fra Diavolo

I had every intention of making this recipe exactly as it was written, complete with the flambee... really, I did.  Well, that didn't happen.  And I didn't have any other dinners planned.... so I made this the lazy way.  If you want the original recipe to do it right, click the link above.  If you are lazy like me... see my way below.  I am sure the original is super tasty.

Also, this was delicious.  We had it on Friday and Matt asked for it again on Sunday.  That never happens.  We like things spicy so you will have to adjust the red pepper flakes to your liking.

Shrimp Fra Diavolo with Linguine (the lazy way)
Serves: 3
Approx. 560 calories

1/2 lb. frozen shrimp (I had the 50 ct/lb size on hand)
1 tsp. red pepper flakes, divided
4 tbsp. extra-virgin olive oil, divided
1 tsp. salt
6 cloves garlic, minced (about 1/8 cup)... I have the pre-minced stuff that squeezes out of a bottle
½ tsp. sugar
1 (14.5 oz.) can diced tomatoes, undrained (I had basil/oregano seasoned ones)
1/2 cup medium-dry white wine, such as Sauvignon Blanc
handful of minced fresh parsley
1/2 lb. linguine

Bring a large pot of salted water to boil.

Meanwhile, heat a little oil in a pan and drop in a pinch of red pepper flakes.  Throw in the frozen shrimp and cook a little on each side until you see them start to curl up a little.  Remove them to a plate and rip off their tails.  Take the pan off the heat and reduce heat to low.  I also dumped out the contents because I didn't want all the shrimpy water.

Return the pan to the low heat and add the rest of the oil.  Once heated, drop in all the garlic and more red pepper flakes, frequently.  Watch for the garlic to turn golden and get foamy and sticky.  Turn up the heat to medium and add the wine.  Let it cook for a couple minutes.  Then add the salt, sugar, and tomatoes.  Let simmer until thickened, about 7-10 minutes.  Squish the tomatoes with the spoon every couple minutes to break them up.

While the sauce is simmering, add the linguine to the boiling water and cook according to the package directions until al dente.  Drain, reserving 1/3 cup of the pasta water in the pot.

Stir the reserved shrimp and the parsley into the sauce.  Simmer until the shrimp are heated through, about 1 minute.  Add the pasta and pasta water to the pan and toss to coat.  Sprinkle on some parm if you want.  Serve immediately.

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