Shrimp Fra Diavolo Pasta
Ingredients
- 1 lb. pasta (I used mostaccioli)
- 1 lb. large uncooked shrimp, peeled and deveined
- 4 Tbsp. olive oil
- 5 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup dry white wine
- 1 (28 oz.) can crushed tomatoes
- 1 tsp. crushed red pepper flakes
- 1/4 tsp. dried oregano
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh basil, chopped
- grated Parmesan cheese
Instructions
- 1
Heat 3 Tbsp. oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the skillet. Saute for one minute, then flip shrimp and saute until the shrimp is cooked and no longer translucent. Transfer shrimp to a separate plate.
- 2
Add the onions and an additional 1 Tbsp. oil to the skillet and saute for another 5 minutes, or until translucent. Add garlic and saute for one minute. Add wine, and deglaze pan for one minute. Then add tomatoes, crushed red pepper, and oregano. Reduce heat to medium-low, and let sauce simmer and reduce for 10-15 minutes until it is your desired thickness. Then return shrimp to the sauce, and stir to coat.
5 min - 3
Meanwhile, bring a large pot of generously-salted water to boil, and cook pasta according to package instructions. Drain the pasta, then toss with the sauce and shrimp. Garnish with chopped parsley, basil and/or Parmesan cheese.
