Shrimp Fra Diavolo with Penne Rigate

Shrimp Fra Diavolo with Penne Rigate

Ingredients:
1 pound large shrimp, peeled and deveined Prep Time: 15 min. Cook Time: 20 min. Yield: 4 servings
1 teaspoon kosher salt, plus more to taste

Directions:
Bring a large pot of salted water to a boil over high heat.
1 teaspoon freshly ground black pepper
In a medium bowl, toss the shrimp with 1 teaspoon each
1 teaspoon dried crushed red pepper fl akes
salt, pepper, and red pepper fl akes.
3 tablespoons olive oil
In a large skillet, heat the oil over medium-high heat.
1 medium onion, fi nely chopped Add the shrimp and saute until just cooked through,
about 2 minutes. Remove shrimp with a slotted spoon,
1 (28-ounce) can diced tomatoes with juices
and set aside. Add the onion to the same skillet and
Barilla Pasta Tips
1 cup dried white wine sauté until translucent, about 5 minutes. Add the
tomatoes with their juices, wine, garlic, and oregano,
3 garlic cloves, chopped
and simmer until the sauce thickens, about 10 minutes. Don’t waste your olive oil. By using good
1/2 teaspoon dried oregano leaves
Meanwhile, add the pasta to the boiling salted water quality pasta, you don’t need to add oil to
1 pound Barilla penne pasta
and cook, stirring occasionally, until tender but still fi rm
the cooking water. Olive oil does nothing for
1/4 cup chopped fresh fl at-leaf parsley to the bite, about 8 minutes. Drain the pasta.
the taste of pasta and its usage will make
1/4 cup chopped fresh basil Add the cooked pasta to the sauce and stir to coat. Add
the pasta slippery, allowing the sauce to
the shrimp and the accumulated juices to the sauce pan
slide off the pasta.
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.
14
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