Italian Shrimp Fra Diavolo

Serves four entree size portions

Ingredients

  • 12 oz dried spaghetti pasta
  • salted water
  • 1 pound large Texas wild caught shrimp, peeled and deveined
  • 2 Tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Fra Diavolo sauce, warmed (see recipe)
  • 2 Tablespoons fresh basil leaves, lightly minced

Preparation

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta from the water using a colander. Keep the pasta warm (you may want to add a little olive oil to the pasta if it begins to stick)
  2. Heat the olive oil in a large sauté pan over medium high heat and then add the shrimp to the pan, seasoning with salt and pepper accordingly. Sauté the shrimp for about three to four minutes, stirring until the shrimp turns pink and are nearly cooked through so that the center is no longer opaque.
  3. Add the Fra Diavolo sauce and toss with the shrimp.
  4. Divide the pasta equally between four warm pasta bowls and top with equal portions of the shrimp and sauce.
  5. Sprinkle the fresh basil on top of the pasta and serve immediately.

Fra Diavolo Sauce

Makes three cups

Ingredients

  • 1⁄4 cup olive oil
  • 3⁄4 cup yellow onions, peeled and diced small
  • 1⁄4 cup red bell pepper, seeded and diced small
  • 4 clove garlic, peeled and minced
  • 1 teaspoon dried oregano leaf
  • 1⁄2 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 1⁄2 teaspoon kosher salt
  • 1⁄2 cup white wine
  • 1 cup tomato puree (good quality canned)
  • 1 1⁄2 cup crushed tomatoes (good quality canned)

Preparation

  1. Heat the olive oil in a sauce pan over medium heat. Place the onions, red bell pepper and garlic in the pan and cook, stirring frequently until the vegetables start to soften and the onions have turned translucent. Do not allow the vegetables to brown.
  2. Add the oregano, black pepper, red pepper flakes and kosher salt to the pan and cook briefly with the vegetables until the mixture becomes fragrant.
  3. Add the wine and the tomatoes to the pan. Reduce the heat to medium low and stir everything together. Allow this mixture to simmer for about twenty minutes. If it the sauce starts to thicken, due to the liquid evaporating, just add a little water as needed.
  4. Adjust the seasoning accordingly with salt and pepper if needed.