Shrimp Fra Diavolo
I like to make my recipes as “from scratch” as I possibly can. But tonight, I left the office feeling beyond drained and needing two things: Florence + the Machine and pasta. Heavy, hearty pasta covered in something spicy that would pair beautifully with some sort of red wine. With no time, and a low budget, I made the decision to use store bought pasta. The sauce I made from a recipe originally created by Giada De Laurentis…which goes a little something like this:
OK, I CHEATED…
1 lb peeled and cleaned shrimp
1 tsp salt (more to taste)
3 T olive oil
1 tsp crushed red pepper flakes
1 medium onion, chopped
3 cloves garlic, chopped
1 14.5 oz can diced tomatoes
1 cup dry white wine
1/4 tsp oregano
black pepper to taste
3 T basil chopped
- Peel and clean your shrimp.
- Put them in a bowl with the salt and red pepper flakes.
- Heat 3 T olive oil in a pan then put in the shrimp. Sauté for 1 minute, then let it cook for another 2-3 minutes.
- Remove shrimp to a plate and set aside.
- Throw your onion in the oil and cook for about 5 minutes.
- Toss in your wine, tomatoes in juice, garlic and oregano.
- Bring to a boil, then simmer for 10 minutes, or more, till thickened.
- Throw your shrimp back in and cook another minute (with the juices that collected on the plate).
- Turn off heat and set aside.
- Stir in your parsley and basil then top your favorite pasta with this delicious sauce. I used fettuccine.
All in all, my grocery bill was $23 and change, to feed 4 people. That’s pretty incredible considering it’s a hearty meal. Also, I should note, that includes the garlic bread I served on the side (recipe is under “sides” on this blog).
Shrimp were on sale at Harris Teeter, so I was able to purchase a pound for $5.99! Pretty awesome. Yes I had to peel them myself, but that’s worth a $4 savings. After they are peeled and seasoned, toss them in the oil and briefly cook them (3 mins)
Beautiful! Set them aside and reserve the drippings.
Toss your onions in and cook about 5 minutes.
Throw in the wine, tomatoes and juice, oregano and garlic and cook till the juice has reduced as much as you’d like. I cooked mine about 15 mins.
So good!! I added some mozzarella balls and Parmesan to mine when I tossed in the basil. I also left out the parsley. One dinner guest loved it, while the other thought it was too spicy. I enjoyed the flavor.