There is so much more to Italian food than typical pastas and garlic bread. This dish Shrimp Fra Diavlo with Spinach is easy, spicy and makes an incredible meal. You can use any pasta you choose. It's my fav for a weeknight dinner but fancy enough for a special guest. Add a small green salad and perhaps a bottle of wine and you are set.
Shrimp Fra Diavlo with Spinach
Ellie Krieger cookbook: So Easy
3/4 pound whole-wheat pasta thin spaghetti, I used angel hair
2 tablespoons olive oil
1 medium red onion, thinly sliced, I used 1/2 of an onion
5 cloves garlic, minced
1 14.5 ounce no-salt-added diced tomatoes
1 cup dry white wine
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined
3 cups lightly packed baby spinach leaves, (3 ounces) coarsely chopped
Bring a large pot of water to a boil. Add the spaghetti and cook until al dente and according to the directions on the package.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, for 1 additional minute. Add the tomatoes, wine, tomato paste, the remaining 1 tablespoon olive oil, the oregano, red pepper flakes, salt and pepper, and simmer until the sauce thickens slightly, 8-10 minutes. Add the shrimp and spinach and cook, stirring, until the shrimp is just cooked through, about 5 minutes. Remove from heat. Add the drained cooked pasta to the sauce and toss until well combined.
Spike gives it 2 ears up!