Shrimp Fra Diavolo
- Number of Servings: 4
Ingredients
1 pound large shrimp, peeled and deveined1 teaspoon salt, plus more to taste1 teaspoon dried crushed red pepper3 tablespoons olive oil1 medium onion, finely chopped1 ( 14 1/2 oz.) can diced tomatoes with juice1 cup dry white wine3 garlic cloves, chopped1/4 teaspoon dried oregano leaves3 tablespoons chopped fresh flat-leaf parsley3 tablespoons chopped fresh basil
in a medium bowl toss shrimp with 1 teas. of salt and the crushed red pepper flakes. In a large, heavy skillet , heat the oil over a medium high flame. Add the shrimp and saute until just cooked through, about 2 minutes, Using a slotted spoon, transfer the shrimp to a large plate and set aside.
Add the onion to the same skillet and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic and oregano and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture and toss to coat. Remove from the heat and stir in the parsley and basil. Season with more salt to taste. Spoon the shrimp mixture into shallow bowls and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SPRES242.
Add the onion to the same skillet and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic and oregano and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture and toss to coat. Remove from the heat and stir in the parsley and basil. Season with more salt to taste. Spoon the shrimp mixture into shallow bowls and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SPRES242.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 12.6 g
- Cholesterol: 172.5 mg
- Sodium: 948.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.6 g
- Protein: 24.5 g
Member Reviews
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MUSIKMAN43
served this over an angel haired pasta infused with truffle oil at the end. Left the salt out for my HBP and used Mrs. Dash seasoning instead. Used the fresh herbs including fresh chopped garlic. I also baked garlic cloves to spread on the Italian bread. Hmmmmm good. Lots of dipping sauce when done! - 12/8/09
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KIKIWILL
I make almost this exact same recipe but minus the wine. I do however use the very highest quality extra-virgin olive oil I can get (same number of calories as regular olive oil just tastes better) and find it makes a difference. We like it with a little french bread instead of pasta - 7/22/08