Shrimp Fra Diavolo
This recipe is a great way to use some fresh basil and parsley. Chiffonade may sound like some crazy fancy term, but don’t be deterred, because it is as simple as stacking the leaves, rolling them up, and thinly slicing the roll. I usually make this with shrimp, but have also made it with chicken breast by thinly slicing one pound of chicken breast.
- 2/3 pounds spaghetti
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 14.5-ounce can diced tomatoes with juices
- 1 cup dry white wine
- 3 cloves garlic, chopped
- 1/4 teaspoon dried oregano
- 3 tablespoons fresh flat-leaf parsley, roughly chopped
- 3 tablespoons fresh basil, chiffonade (see note)
Place a large pot of salted water on the stove over high heat so that it will come to a boil while you prepare the rest of the meal. In a bowl, mix the shrimp, salt and red pepper flakes. Set aside while you heat the olive oil in a large skillet over medium-high heat. When the oil has heated, add the shrimp and cook until just cooked through, about 2 minutes. Remove from pan with a slotted spoon and set aside. Add the chopped onion to the pan and cook until translucent, about 5 minutes. Add the tomatoes and their juices, wine, garlic and dried oregano. Simmer the sauce until it thickens slightly, about 10 minutes. While the sauce is simmering you can cook the spaghetti. Add the shrimp back to the sauce and toss to coat. When the spaghetti is al dente, reserve about a 1/2 cup of the water and transfer the cooked spaghetti to the sauce. Toss to coat and add the reserved pasta water. Cook for about 1-2 minutes, tossing spaghetti and sauce regularly. Remove from the heat and add the fresh herbs. Give the spaghetti a final toss to distribute the herbs evenly. Salt and pepper to taste and serve.