CookingWithGeorgeAndFriends.com
Week 21 Recipe
SHRIMP FRA DIAVOLO
Thes
TOOLS
• Cutting Board
• Knife
• Large Spoon
• Large Skillet
• Large Saucepan
• Colander		   INGREDIENTS
• 3/4 lb shrimp, peeled and deveined
• Salt & pepper to taste
• ½ tbsp olive oil
• 1 tsp red pepper flakes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 tsp dried oregano or thyme
• 1 can crushed tomatoes (28oz)
• 1 cup dry white wine
• 8 oz spaghetti
• 2 tbsp chopped flat-leaf parsley
PREPARATION: Season the shrimp with salt & pepper. Heat the oil in a large skillet or
saute pan over medium heat. Add the shrimp and cook for 1 to 2 minutes,
until just firm. Remove to a plate.

Add the pepper flakes, onion, garlic, and oregano or thyme to the pan;
cook until the onions are soft. Add the tomatoes and wine and simmer for
10 to 15 minutes.

Meanwhile, cook the spaghetti according to the package instructions.
Drain and return to the pot.

Season the sauce with salt & pepper. Fold the cooked shrimp into the
sauce. Pour in the pasta and toss.

HINTS: I found 1 tsp of the red pepper flakes to be a bit “hot/spicy”. I would cut that down to about 1/4 tsp if you don’t like a lot of spice. Makes 4 servings. 470 calories per serving, 8g fat (1g saturated) and 1.075 mg sodium.