This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta.
"Garlic used as it should be used is the soul, the divine essence, of cookery. The cook who can employ it successfully will be found to possess the delicacy of perception, the accuracy of judgment, and the dexterity of hand which go to the formation of a great artist."
-Mrs. W. G. Waters, Author
This recipe is so simple and so elegant even though it has a lot of ingredients. I remember when Shrimp Fra Diavolo was a special dish in fine Italian restaurants back in the 1970s. I suppose now it doesnít seem so exotic but that doesnít keep it from being a fine dish. Itís one that you can easily serve at a dinner party with a Caesar Salad and still have a lot of time for your guests (just make sure that they like spicy food). They wonít even know that itís good for them.
Adding olive oil to pasta water will not keep it from sticking together.
The key is the amount of water that you use. As a rule of thumb use 4 quarts for the first half pound and another quart for the second half pound. I don't cook much more than a pound at time since that's eight servings. I use at minimum 3 quarts of water for even a single two ounce serving of pasta.
It is critical to have your sauce ready and sauce the pasta the minute that it is finished draining.
Servings = 4 | Serving size =4 ounces shrimp and 2 ounces pasta with sauce
Cooking Time = 45 Minutes
This recipe can be multiplied by 2.
This recipe does not make very good leftovers. Note: This recipe will be safe for Coumadin (warfarin) users if the parsley is left out.
Not on a low-sodium diet? Here's the standard Shrimp Fra Diavolo.
|1 Tbsp||olive oil|
|3 cloves||garlic (minced)|
|1 small||onion (diced)|
|1 28 ounce can||whole peeled tomatoes|
|1/2 cup||white wine|
|1/4 tsp||dried oregano leaves|
|1/4 tsp||cayenne pepper|
|1/4 tsp||fresh ground black pepper|
|3 Tbsp||Italian parsley (chopped)|
|3 Tbsp||fresh basil (chiffonade)|
|8 ounces||angel hair pasta or gluten-free pasta|
|spray olive oil|
|1 lbs||large shrimp (peeled and deveined)|
|2 ounces||Parmigiano-Reggiano (grated)|
Heat the olive oil in a large sauce pan over medium heat. Add the garlic and onion and cook, stirring frequently, until the onions are softened. Do not let the onions or garlic brown.
Add the tomatoes, water, wine, oregano, cayenne pepper, salt and black pepper. Cook over low-medium heat for about 30 minutes until the tomatoes are soft. Add the parsley and basil and stir. Reduce the heat to low.
Heat the water in a large stock pot over high heat. When the water comes to a boil add the angel hair.
While the pasta is cooking heat a large skillet over medium-high heat. When the pan is hot spray lightly with olive oil and add the shrimp. Cook for about two minutes on one side and then turn. Cook for 1 minute and add the tomato sauce to the skillet.
Using tongs, remove the angel hair allowing it to drain slightly and then add to the tomato sauce and shrimp. Toss well and divide between 4 plates. Top with the grated Parmigiano-Reggiano and serve.
Serving size = 4 ounces shrimp, 2 ounces pasta with sauce
Servings = 4
Amount Per Serving
|Calories 503||Calories from Fat 94|
|% Daily Value|
|Total Fat 11g||16%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 58g||19%|
|Dietary Fiber 5g||18%|
|Vitamin A 18%||Vitamin C 62%|
|Calcium 31%||Iron 36%|
|Vitamin K 64 mcg||Potassium 873 mg|
|Magnesium 112 mg|