Shrimp Fra Diavolo with Penne Rigate
- 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 fl at-leaf parsley
- 1/4 cup chopped fresh basil
- 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 fi rm
- 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.
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.