I went to a local restaurant the other day and was reminded of a dish I just love – Shrimp Fra Diavolo. A fantastic pasta dish with spicy marinara and shrimp. I am going to add some extra vegetables to the dish to bulk it up, and the beauty of this summer pasta is that the whole meal can be cooked in the time it takes to boil the water and cook the pasta, reducing the amount of heat in your kitchen.
Tips: I found this to be the perfect level of spicy, and my taste tester who is just venturing into the spicy world agreed that it wasn’t too overpowering; however, if you are afraid of spicy foods use only 1/2tsp of red pepper flakes your first time out and see how that works for you. Also, as we are in summer and my herbs are coming in on my balcony I used 1TB of Fresh Basil and Oregano – the general rule of thumb is 1tsp of Dried to 1TB of fresh for most spices.
Shrimp Fra Diavolo: Serves 4
1lb Shrimp – Peeled & De-veined
1tsp Red Pepper Flakes
4tsp Olive Oil
1 Small Onion – Diced
1 Small Zucchini (6″ long)- Thick Slices
1 Small Yellow Squashed (6″ long)- Thick Slices
2 Garlic Cloves – Minced
1C Cherry Tomatoes – Halved
15oz Tomato Sauce
1tsp Dried Basil
1tsp Dried Oregano
Salt & Pepper
Bring a pot of salted water to a boil and cook the pasta until al dente, drain and set to the side back in the pot.
Toss the de-shelled and de-veined shrimp in 2tsp of Olive Oil and 1/2tsp of the red pepper flakes with some salt and pepper. Place on a greased cookie sheet in a single layer and bake at 400° for approximately 6-7 minutes, flipping once half way through. I use 31/41 count shrimp which means there are 31-41 shrimp per pound, so if you have a higher or lower count it will take more or less time to cook so keep an eye on them. Once cooked remove from the pan and set to the side.
In a large saute pan place remaining two teaspoons of oil, garlic, and red pepper flakes and let it cook for 30-40 seconds over medium heat. Add the onions to the pan and let them cook for 3-4 minutes or until they start to turn translucent. Next add the basil, oregano, tomatoes, squash and zucchini with some salt and pepper. Cook until the squash and zucchini are just passed raw, then with a fork gently press down on the tomatoes to lightly crush them. Add the tomato sauce and bring to a low simmer stirring often for 3-4 minutes allowing the sauce to reduce slightly. Add the vegetable mix to the pasta over low heat and let it cook for 2-3 minutes to absorb into the pasta. Add the shrimp and any juices to the pot and reheat the shrimp for 30 seconds. Remove from the heat, serve and enjoy!
WW: 9 Points Plus / serving