Shrimp Fra Diavolo is a classic, slightly spicy Italian dish (but feel free to kick up the spice if you wish). It's perfect for a weeknight dinner but fancy enough for company. It's also light enough to make great summer fare. Add a green salad and perhaps a bottle of Pinot Grigio and you're eating like a queen, or maybe a duchess. (Larger image.) Serves 2.
For more pasta ideas you'll find them at "Primarily Pasta."
- 8 oz. pasta
- 12 oz. large shrimp; peeled and deveined
- 3/4 tsp. red pepper flakes
- 1/2 tsp. salt
- 2 Tbsp. olive oil
- 1/2 yellow onion; chopped
- 2 garlic cloves; finely chopped
- 1/2 cup vermouth (or dry white wine)
- 1 15-ounce can diced tomatoes
- 2 Tbsp. chopped fresh oregano
- 2 Tbsp. chopped fresh basil
1. Cook pasta according to package directions. Drain when done, reserving a couple of tablespoons of the cooking water.
2. Meanwhile, toss the shrimp with the salt and pepper flakes.
3. Heat the oil in a skillet over medium-high heat, add the shrimp, and cook for about 2 minutes per side. Remove from pan and set aside.
4. Reduce heat to medium, add onion to skillet, and cook until soft and translucent - about 5 minutes.
5. Add garlic and cook another minute.
6. Add vermouth and reduce to almost nothing.
7. Add tomatoes and cook 10 minutes, then add herbs, reserved shrimp, and reserved pasta water and cook another couple of minutes. Taste and adjust seasoning.
8. Serve over pasta.
