Shrimp Fra Diavolo

Some days I just really don’t want to have to do much work for my dinner.  Usually this is a work night, I’m pooped, but I’m also starving and feeling too poor for delivery.  Keeping frozen shrimp in my freezer makes it easy to cook on nights like that.  The shrimp thaw in 10-15 minutes in a bowl of water, and presto! you have dinner.

Now with shrimp fra diavolo there are TONS of substitutions.  There are two big ones that I think are worth noting.  The first is whether to use fresh or dried basil.  I prefer the flavor of fresh if it’s around, but when it’s not in my fridge I will use dried.  The second is regarding tomatoes.  I prefer to use canned diced tomatoes, and my father (who cooked the dish in the photo) prefers crushed tomatoes.  Crushed tomatoes give it a more saucy texture.  Use what you prefer – sauce or chunks of tomatoes.  Both work well and will taste great!

Ok I lied; one more thing you can tweak – the heat.  This recipe calls for 1 teaspoon of red pepper flakes.  If you are timid with heat, use less.  If you love spice add more.  Just don’t go overboard, especially if serving to others who may not share your enthusiasm for heat.

Shrimp Fra Diavolo – 1 Knife

Ingredients:

• 1 pound of deveined, peeled uncooked shrimp
• 1 teaspoon salt
• 1 teaspoon dried red pepper flakes
• 5 tablespoons olive oil
• 1 medium onion
• 1 14 oz can diced tomatoes (plain, no seasoning added)
• 1 cup dry white wine
• 3 garlic cloves
• 1/4 teaspoon dried oregano
• 3 tablespoons fresh chopped basil leaves
• 10 oz dry linguine or spaghetti

Prep:

1. Peel the onion and chop into a dice, and set aside.
2. Peel and mince the garlic and set aside.
3. Chop up the fresh basil by bunching up the leaves together and cutting into slices and then chopping those slices again.  Set aside.
4. In a small bowl toss the shrimp with the salt and red pepper flakes.  Make sure to coat all of the shrimp.

Cook:

1. Over high heat bring water to a boil to cook the pasta according to the instructions on the package.
2. In a large skillet over medium-high heat add 3 tablespoons of olive oil.
3. Add the shrimp to the skillet and sauté for one minute, stir and cook for another 1-2 minutes until the shrimp are just cooked.
4. Remove the shrimp from the skillet and place in a bowl to save for later.
5. Return the skillet to the burner and add 2 tablespoons of olive oil.
6. Add the onions to the pan and sauté for about 5 minutes or until translucent, stirring occasionally.
7. Then add the tomatoes (and all of that good juice in the can), wine, garlic and oregano to the pan.  Stir well and allow to cook for about 10 minutes until the sauce thickens.  If using dried basil add the basil at this time as well.
8. Add the shrimp and any juices in the bowl back into the skillet.  Stir to coat the shrimp in the sauce and cook for about one minute.
9. Add the basil to the skillet and stir to mix.  Ignore this step if using dried basil.
10. Serve on top of a bed of pasta and enjoy!

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