Shrimp Fra Diavolo

It was an instant favorite. We had it on a bed of lemon spaghetti squash. I took Ms. De Laurentis’ recipe for Lemon Spaghetti (on the Food Network’s WEB site) and substituted the squash. It had just a little too much lemon flavor for us (probably because I used less squash) so next week when I fix it I’ll use just about half the lemon juice. Also, I’ll try shredded cheese instead of grated. But, that’s the way it goes. Try it and change it a little to your individual taste.

1 lb. Large shrimp, peeled, deveined (I used frozen–tail off-from Sam’s Club)

1 t salt + more if needed

1 t dried, crushed red pepper flakes

3 T Olive Oil + more if needed with onions

1 (14.5 oz.) can diced tomatoes

1 C dry white wine

3 cloves garlic, chopped

¼ t dried oregano leaves

3 T fresh Italian parsley, chopped

3 T fresh basil laves, chopped

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 sauté 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 sauté 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.

As I said, above, we served it on a bed of lemon spaghetti squash.

I’ve got to see if Ms. De Laurentis has a cook book out. If so I need to get it….