Reduce the crushed red pepper in this recipe if you prefer a less spicy entrée. Spicy or not, the fragrance of fire-roasted tomatoes, rosemary, and garlic fills the kitchen with a mouthwatering aroma. You can substitute fat-free, less-sodium chicken broth for the wine, but our tasting panel preferred the wine-flavored version. Serve this dish with a fresh garden salad and a glass of your favorite wine.
1 (9-ounce) package refrigerated fresh fettuccine
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil, divided
3/4 teaspoon crushed red pepper, divided
1 tablespoon finely chopped fresh rosemary
3 tablespoons minced garlic (about 12 cloves)
1/2 cup dry white wine
1/2 cup bottled clam juice
1/4 teaspoon salt
1 (28-ounce) can fire-roasted diced tomatoes, undrained
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Cook pasta in a Dutch oven according to package directions, omitting salt and fat.
While water comes to a boil and pasta cooks, combine shrimp, 1 1/2 teaspoons olive oil, and 1/2 teaspoon crushed red pepper in a bowl; toss well to coat shrimp. Heat a large nonstick skillet over medium-high heat 2 minutes or until very hot. Add shrimp; sauté 1 minute. Remove shrimp from pan; set aside. Reduce heat to medium.
Add remaining 1 1/2 teaspoons oil, rosemary, and garlic to pan; sauté 3 minutes or until fragrant. Add wine and clam juice; bring to a boil over medium-high heat. Boil 5 minutes or until liquid is reduced by half. Add remaining 1/4 teaspoon crushed red pepper, salt, and tomatoes; return to a boil over medium-high heat, and cook 5 minutes, stirring frequently. Stir in shrimp and any juices; remove from heat.
Drain pasta well, and return to Dutch oven. Add shrimp mixture and parsley; toss well. Serve immediately.
Fra diavolo (frah de-AH-voh-loh), which translates as "brother devil," is a term that refers to a spicy dish that's seasoned heavily with black or red pepper.