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Shrimp Fra Diavolo with Penne Rigate

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Shrimp Fra Diavolo with Penne Rigate
35 minutes


Main course

PROTEIN: 16.0g
FAT: 7.0g

Ingredients for 8 people

1 Pound Barilla Penne
1 Pound Large Shrimp Peeled Deveined
Salt to taste
1 Teaspoon Black Pepper Freshly Ground
1 Teaspoon Red Chili Pepper Flakes
3 Tablespoons Olive Oil
1 Medium Onion Finely Chopped
28 Ounces Diced Tomatoes Canned Reserve Liquid no salt added
1 Cup Dry White Wine
3 Cloves Garlic Chopped
1/2 Teaspoon Oregano Dried
1/4 Cup Fresh Italian Parsley
1/4 Cup Fresh Basil Chopped

Preparation 15 minutes preparation + 20 minutes cooking
1. Bring a large pot of salted water to a boil over high heat

2.   toss the shrimp in a medium bowl with 1 teaspoon each salt, pepper, and red pepper flakes

3.   heat the oil over a medium-high flame in a large, heavy skillet

4. Add the shrimp and sauté until just cooked through, about 2 minutes

5.   transfer the shrimp using a slotted spoon to a large plate and set aside

6. add the onion to the same skillet and sauté until translucent, about 5 minutes

7.  add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes

8. Meanwhile,  add the penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes

9. Drain the pasta

10.  add the cooked penne to the sauce and stir to coat

11. Add the shrimp and the accumulated juices to the sauce pan and stir to combine

12.   remove the pan from the heat and toss in the parsley and basil

13.   season with more salt to taste

14. Spoon the mixture into shallow serving bowls and serve