Shrimp Fra Diavolo with Penne Rigate Inspired by Tyson Beckford’s favorite pasta dish, recreated by Giada De Laurentiis, Don’t waste your olive oil. By using good quality pasta, you don’t need to add oil to the cooking water. Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery, allowing the sauce to slide off the pasta.
Prep Time: 15 min.
Cook Time: 20 min.
Yield: 4 servings
Ingredients:
1 pound large shrimp, peeled and deveined
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon dried crushed red pepper fl akes
3 tablespoons olive oil
1 medium onion, fi nely chopped
1 (28-ounce) can diced tomatoes with juices
1 cup dried white wine
3 garlic cloves, chopped
1/2 teaspoon dried oregano leaves
1 pound Barilla penne pasta
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
Method:
Bring a large pot of salted water to a boil over high heat. In a medium bowl, toss the shrimp with 1 teaspoon each
salt, pepper, and red pepper fl akes.
In a large skillet, heat the oil over medium-high heat. Add the shrimp and saute until just cooked through, about 2 minutes. Remove shrimp with a slotted spoon, and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes.
Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes. Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
Drain the pasta. Add the cooked pasta to the sauce and stir to coat.
Add the shrimp and the accumulated juices to the sauce pan and stir to combine. Remove the pan from the heat and toss in the parsley and basil.
Season with more salt to taste and serve.
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| Shrimp Fra Diavolo with Penne Rigate |
