After we had this all made up I looked down in my bowl and realized that we had just made a glorified seafood version of spaghetti and meatballs. The whole dish is well balanced in spice, and texture and the seafood flavour is just enough infused in the onions that it’s quite a smashing little dish.
Shrimp Fra Diavolo: Total Time: 15 minutes: Serves 4
- 8 oz. uncooked linguine
- 2 tbsp. extra virgin olive oil, divided
- 1 1/2 tbsp. minced garlic, divided
- 1 lb. medium shrimp, peeled and deveined
- 3/4 c. diced onion
- 1 tsp. crushed red pepper
- 1/2 dried basil
- 1/2 tsp. dried oregano
- 2 tbsp. tomato paste
- 1 tbsp. fresh lemon juice
- 1 3/4 c. canned crushed tomatoes
- 1 (14.5 oz.) can diced tomatoes, drained
- 1/4 tsp. salt
- Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
- While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.
- Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.