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Shrimp Fra DiavoloMain Dishes & Casseroles
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Submitted by Alberta (Bert) LeBlanc
on Monday, May 31, 2004
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| Makes: | 6 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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A simple and spicy dish that will impress your friends. An internet friend send me this recipe. It was wonderful, I served it over low carb pasta making it truly Atkins Friendly!
See the picture in our Recipe Photo Album. |
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| Ingredients |
| 1 pound peeled large shrimp |
1 tsp salt or more if needed |
| 3 tsp dried crushed pepper flakes |
3 tbsp olive oil plus 1 to 2 tablespoons |
| 1 medium onion sliced |
1 can 14 1/2 ounce diced tomatoes |
| 1 cup dry white wine |
3 garlic cloves chopped |
| 1/4 tsp dried oregano leaves |
3 tbsp chopped fresh Italian parsley leaves |
| 3 tbsp chopped fresh basil leaves |
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| | | Directions | Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.
Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.
Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve over Lemon Spaghetti.
Lemon Spaghetti
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
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