This is one of my favorites to get whenever we go out for Italian. Cancy & I both love a little heat to our food. This recipe from Cassie is a super fast way to get a really tasty dinner on the table. You can be frugal with the red pepper flakes or go a little crazy. We probably did about a Tablespoon of pepper flakes. I think next time we’ll also just do both cans of tomatoes as the fire roasted. It added a nice depth of flavor.
Shrimp Fra Diavolo
2 tbsp olive oil
6 cloves garlic
2 cans diced tomatoes, 14.5 oz each (I used one plain and one fire roasted)
½ tsp dried oregano
½ tsp dried basil
¼ tsp black pepper
1 tsp red pepper flakes
1 tbsp tomato paste
1 lb 31-40 shrimp, thawed, peeled, and deveined
1 lb pasta of your choice
Boil salted water for the pasta. Add the pasta to the water when it reaches a boil. Cook as directed on the package.
As the pasta boils, press the cloves of garlic into the olive oil in a medium saucepan over medium heat. When the garlic is just starting to turn golden and is fragrant, add the shrimp and saute for 1-2 minutes on each side or until pink and opaque. Remove the shrimp to a bowl, leaving as much of the garlic and olive oil as possible. Add the tomatoes, oregano, basil, black pepper, red pepper flakes, and tomato paste. Bring to a gentle boil then turn the heat down to simmer.
Drain the pasta and set aside. Stir the shrimp into the sauce.