Shrimp FraDiavolo, shrimp “brother devil” style in a spicy tomato sauce. How spicy is up to you. The shrimp cook fast for a quick an easy dinner. Serve over brown rice pasta for gluten-free, polenta, zucchini noodles, or steamed kale ribbons for grain-free.
1 1/2tablespoonsolive oil
1large onion1 1/2 cups, chopped
3garlic clovesfinely chopped
1can crushed tomatoes28 ounces, no salt added
2tablespoonschopped fresh basil leavesplus extra for garnish if desired
1/8teaspooncrushed red pepperplus extra for garnish if desired
1 1/2poundslarge wild shrimppeeled and deveined
2tablespoonsgrated Parmigiano-Reggiano cheeseoptional, skip for dairy-free
Heat a medium (3-4 quart) saute pan or large skillet over medium heat. Add the olive oil. When the oil is warm, add the chopped onion and cook until softened, about 3 minutes. If the onion starts to brown, turn the heat down to medium-low. Add the garlic and cook 1 minute. Add the wine and cook down halfway.
Next, add the tomatoes, basil, oregano, peppers and salt. With the heat on medium, cook the tomatoes until bubbling. Turn the heat down to low and cover. Simmer for about 10 minutes to meld flavors. Add the shrimp in a single flat layer, cover and turn heat to medium low. Cook until shrimp turn pink, 3-4 minutes. Timing will depend on the size of the shrimp. For large shrimp you may need to turn them over once.
Serve hot garnished with extra basil leaves and a sprinkle of cheese if desired.
Recipe from Chef Sally Cameron of AFoodCentricLife.com