shrimp fra diavolo

Ingredients

• Servings: 4
• 8 ounces dry fettuccini, uncooked
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 3 tablespoons virgin olive oil
• 1 cup chopped yellow onion
• 1 (14.5 ounce) can hunt’s® diced tomatoes with basil, garlic and oregano, undrained
• 1 cup dry white (such as pinot blanc or chardonnay)
• 1 clove garlic, minced
• 1/4 cup chopped fresh flat leaf parsley

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• prepare fettuccini according to package directions; keep warm. meanwhile, toss shrimp with red pepper flakes and salt; set aside.
• heat oil in large skillet over medium-high heat for 1 minute. add shrimp, cook about 2 minutes, stirring often, or just until shrimp turns pink and opaque. remove from pan; keep warm.
• add onion to skillet. cook about 5 minutes, stirring often, or until onion is soft. add undrained tomatoes, and garlic. cook about 10 minutes over medium heat until sauce thickens a bit. return shrimp and its juice to pan, stir to combine and heat through.
• remove skillet from heat. stir in parsley. divide hot, cooked pasta into 4 shallow bowls. top each with shrimp and sauce.