Saturday, December 12, 2009

Shrimp Fra Diavolo with Angel Hair Pasta

I absolutely love shrimp and pasta together, and this is one of the healthiest pasta dishes that I make.  I found this recipe a couple of years ago and have been making it ever since.  It's spicy and very flavorful, and I usually make this at least once a month.  It's also pretty quick to pull together (less than 30 minutes) so it makes a great weeknight meal, but it's also good enough that I would serve this when we had company over.  I got this recipe from Giada De Laurentiis, and have changed it just a little bit.


1 pound large shrimp, peeled, deveined (I also take the tails off, but that's just my preference)
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes (this makes it pretty spicy so I wouldn't add more than this)
3 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
2 (14 1/2-ounce) can diced tomatoes (if you like your pasta really saucy you could even use 3 cans)
1 cup dry white wine (I use Savignon Blanc)
4 teaspoons minced garlic
1/2 teaspoon dried italian seasoning
3 tablespoon chopped fresh Italian parsley leaves
1 cup of grated parmesan cheese
fresh cracked pepper
1 pound angel hair pasta


Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the olive oil and butter in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.

Add the onion to the same skillet, adding extra olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and italian seasoning. Simmer until the sauce thickens slightly, about 10-15 minutes.  Taste the sauce, and add any additional seasonings needed.

Meanwhile, cook the angel hair pasta in a large stockpot according to the package directions, drain, and return to the large pot.  Add the the shrimp and any accumulated juices to the large pot.  Add the tomato sauce mixture, the parsley, and the parmesan cheese, and stir together.  Serve immediately with some fresh cracked pepper and parmesan cheese if desired.

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