If you're looking for the easiest but most satisfying weeknight (or any night) dinner recipe you've found it. I have to warn you this one is extra spicy, but the nice thing is you can control the spice by how much red pepper flakes you add. All the power is in your shaking hand.
You will need olive oil, shallot, a shit ton of garlic (actual measurement), shrimp (optional), red pepper flakes, crushed tomatoes, fresh basil, fresh parsley, salt, pepper and whole wheat pasta. And fresh Parmesan to top of course. The shrimp is optional, because honestly the sauce is perfect without it, and it makes for a quicker meal. But also I love shrimp and it goes great with this recipe. You can use any pasta, but to health it up a bit use whole wheat. Even if you hate whole wheat (my husband) this sauce covers it. Next I need to try it with my homemade pasta. Stay tuned.
Add olive oil to a large stockpot. Add garlic and saute. Add shrimp (peeled and deveined) and saute for 4-5 minutes or until pink. Remove from heat and keep warm. Add more olive oil to pot and heat. Add shallot and garlic and saute over medium-low heat for about 4 minutes.
Add red pepper flakes (again up to you how much) and saute another 4 minutes, stirring occasionally.
Stir in crushed tomatoes and a cup of water and combine. Season with salt and pepper. Bring to boil, reduce heat and simmer for 15 minutes. Meanwhile prepare pasta according to package directions.
Stir in basil and parsley and simmer on low for about 5 more minutes. Adjust salt, pepper and red pepper flakes as needed.
Drain pasta. Top with sauce, shrimp and fresh Parmesan. Enjoy!
- 2 tablespoon olive oil, divided
- 1 lb shrimp, peeled and deveined
- 8 cloves of garlic, minced & divided
- 1 shallot, minced
- 1 tablespoon red pepper flakes (adjust to preference)
- 32 oz can crushed tomatoes
- 1 cup water
- 2 tablespoon fresh parsley
- 2 tablespoon fresh basil
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 lb whole wheat pasta (i.e. spaghetti, linguine)
- fresh Parmesan, to top
- Heat 1 tablespoon olive oil in a large stockpot over medium heat.
- Add 2 of the garlic cloves and saute for a minute or two.
- Add shrimp and saute 4-5 minutes or until pink. Remove to a plate but keep warm.
- Add the rest of the olive oil and heat.
- Add shallot and rest of garlic and saute for 4 minutes over medium-low heat.
- Add red pepper flakes and saute another 4 minutes.
- Stir in crushed tomatoes and water and bring to boil.
- Add salt and pepper. Reduce heat to low and simmer for 15 minutes.
- Prepare pasta according to package directions.
- Add parsley and basil to pot and simmer 5 more minutes.
- Drain pasta and top with sauce, shrimp and Parm.
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