Shrimp Fra Diavolo
Shrimp Fra Diavolo from Hunt's® features succulent shrimp, simmered in a spicy tomato sauce and served over pasta.
Hands On: 30 minutes
Total Time: 30 minutes
|8||ounces dry fettuccini, uncooked|
|1||pound large shrimp, peeled and deveined|
|1||teaspoon crushed red pepper flakes|
|1/2||teaspoon kosher salt|
|3||tablespoons virgin olive oil|
|1||cup chopped yellow onion (1 cup = 1 large onion)|
|1||can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained|
|1||cup dry white wine (such as Pinot Blanc or Chardonnay)|
|1/4||cup chopped fresh flat leaf parsley|
- Prepare fettuccini according to package directions; keep warm. Meanwhile, toss shrimp with red pepper flakes and salt; set aside.
- Heat oil in large skillet over medium-high heat for 1 minute. Add shrimp, cook about 2 minutes, stirring often, or just until shrimp turns pink and opaque. Remove from pan; keep warm.
- Add onion to skillet. Cook about 5 minutes, stirring often, or until onion is soft. Add undrained tomatoes, wine and garlic. Cook about 10 minutes over medium heat until sauce thickens a bit. Return shrimp and its juice to pan, stir to combine and heat through.
- Remove skillet from heat. Stir in parsley. Divide hot, cooked pasta into 4 shallow bowls. Top each with shrimp and sauce.
|Serving Size:||1 cup shrimp and sauce over 1 cup pasta|
|Total fat||13 g|
|Saturated fat||2 g|
|Dietary fiber||5 g|
|Vitamin A||16 %|
|Vitamin C||32 %|
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