Amber’s Shrimp Fra Diavolo

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Nov. 3, 2011

For those who like a little kick with their shrimp, Amber Neher’s Shrimp Fra Diavolo is a dish that brings the heat without overdoing it. It pairs sweet, fresh shrimp with everyone’s favorite Italian spices — garlic, basil and, of course, red pepper flakes.

The resident of the 2200 block of South Front Street’s recipe is ideal for a dinner party. Since most of the items may already be in the pantry, it also can be a perfect dinner for two. SPR

Ingredients:

1 pound of linguine, cooked according to package directions until al dente
2 tablespoons of olive oil
3/4 pounds of large shrimp, peeled, deveined and cut in half lengthwise
3 tablespoons of garlic, finely chopped
1 tablespoon of red pepper flakes
3/8 tablespoon of salt
1 28-ounce can of Italian-style peeled tomatoes, drained and coarsely chopped
2 tablespoons of tomato paste
2 tablespoons of dried basil

Directions:

Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook for 20 seconds. Add the garlic, pepper flakes and 1/4 teaspoon of the salt. Continue to cook and stir occasionally for two minutes or until the shrimp are curled and pink. Be careful not to overcook. Remove the shrimp from the pan and place in a separate bowl.

Add the tomatoes, tomato paste, basil and the remaining salt to the skillet. Stir well. Bring to a boil over medium-high heat. Cook for 10 minutes or until the sauce has thickened.

To serve, add the shrimp to the sauce. Gently heat and either toss it with the linguine or serve on top of the pasta.

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