Shrimp Fra Diavolo

As promised in my Italian Gougeres post last week, I am finally posting my Shrimp Fra Diavolo recipe! Things have been pretty hectic lately, and I have also been glued to the book Water for Elephants.  I've always been one of those people who must read the book first before seeing the movie version, and since the movie is coming out this month, I need to get cracking!

But getting back on track... Before I get to my Shrimp Fra Diavolo, I would like to send out a huge thank you to Kelly at Eat Yourself Skinny! Kelly honored me my second Sisterhood of the World Bloggers Award this past week.  Please be sure to check out Kelly's Blog! She creates absolutely delicious recipes while maintaining a healthy weight! Now who doesn't want that!?

Now, without further ado, Shrimp Fra Diavolo...

Shrimp Fra Diavolo 

Ingredients:

-1 bag Penne pasta

-1 pound large shrimp, peeled and deveined 

-3 tablespoons olive oil, plus 1 to 2 more tablespoons 

-1 medium onion, chopped

-3 cloves garlic, minced

-1 14 oz can diced tomatoes or kitchen ready tomatoes (when I do not have diced that is what I use so I get a thicker sauce)

-1 cup dry white wine

-3 tablespoons fresh parsley 

-1/2 to 1 teaspoon red pepper flakes

-2 to 3 tablespoons of oregano and basil

-Salt and pepper to taste

Directions:

Fill a large pan with water, salt, and a little bit of oil.  Bring the water to a boil and add the bag of penne pasta.  Cook the pasta for about 8-10 minutes or until tender.  Strain the penne and pour into a large serving dish.  Set aside. 

Meanwhile, heat a large saucepan with the 3 tablespoons of olive oil.  Toss shrimp with a little salt and pepper and add to the saucepan.  Cook for only a couple of minutes.  Remove shrimp and any juices from the saucepan and set aside. 

If needed, add 1-2 more tablespoons of olive oil to the same saucepan and add the onions.  Sauté the onions for about 5 minutes.  Then, add the garlic, tomatoes, wine, and oregano.  Simmer for about 10 minutes (or until the sauce thickens).  

Return the shrimp and any accumulated juices to the saucepan and mix in with the sauce for a minute or two.  Toss in the basil, parsley, and salt and red pepper to taste. If you like a little more zing to your pasta, then use the full teaspoon of red pepper flakes, but if you do not want it to be too hot, then only add a few shakes of the pepper (which is what I prefer to do). 

Pour the shrimp sauce over the penne pasta and serve! 

Enjoy this meal with your favorite glass of wine, some breadsticks or gougères, and maybe even some cannoli! Enjoy!

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