Every now and then my husband reminds me that I do, in fact, like shellfish, and should cook some for dinner. I’m not a culinary expert when it comes to making anything seafood-related, but I can hold my own. Needless to say, when he suggested that I make a shrimp pasta for dinner, I immediately knew what dish I wanted to make.
With the help of the awesome Giada de Laurentis, I cooked up a delicious, spicy, garlicky shrimp pasta dish that hit the spot. I received her cookbook Everyday Italian for Christmas a few years ago – and being Italian, this is a great resource for making dishes that I should be stereotypically good at (which, not to brag or anything – I am 🙂 ) When I have a taste for Italian food, this the book that I go to for any inspiration. I highly recommend it.*
Shrimp Fra Diavolo, with Linguine – adapted from Giada de Laurentis
- 1 lb large shrimp, peeled & deveined
- salt & pepper, to taste
- 1 tsp dried crushed red pepper flakes
- 3 tbsp olive oil
- 1 medium onion, chopped fine
- 1 can (14.5 oz) diced tomatoes (do not drain)
- 1 cup dry white wine
- 3 cloves garlic, chopped
- 1/4 tsp dried oregano
- 1.5 tbsp dried parsley
- 1.5 tbsp dried basil
- In a large skillet, heat the oil over medium high. Add the shrimp & saute until cooked through & pink. Remove & set aside. (NOTE: If you are using precooked shrimp, don’t add it now. Add it at Step 3.)
- Add onion and saute until they start to become translucent. Add tomatoes, wine, garlic, and oregano, and simmer for about 10 minutes, until the sauce starts to thicken.
- Add the shrimp to the sauce & toss around to coat/reheat the shrimp. Remove from heat & add parsley and basil. Season with more salt and red pepper.
- Serve either atop fresh cooked linguine, or all by itself in a shallow bowl, with some fresh bread.
The bread, above, is Pepper Parmesan bread, from my favorite bakery, Crooked Tree Breadworks. I worked there last summer & will probably be doing a few shifts there this coming summer to make some extra cash & work with the awesome people there. (FYI – You can buy their products online, and I swear to you, they are worth every frickin’ penny*).
This dish, I said before, can be served either with the pasta, as I did, or alone by itself in a bowl – maybe even atop spinach instead; I may need to try that next time!
In other news – it’s raining, and not snowing. I’m very thankful for this brief respite from snow.
Happy Sunday, everyone 🙂
*No, I am not getting paid to talk up these things. I just like them, and use them, and thus highly recommend them!