Shrimp Fra Diavolo
Prep: 27 minutes; Cook: 23 minutes
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.
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- Calories: 357
- Fat: 5.9g
- Saturated fat: 0.7g
- Protein: 29.1g
- Carbohydrate: 39.5g
- Fiber: 4.3g
- Cholesterol: 202mg
- Iron: 5.6mg
- Sodium: 756mg
- Calcium: 107mg
- 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
- 1. Cook pasta in a Dutch oven according to package directions, omitting salt and fat.
- 2. 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.
- 3. 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.
- 4. 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.
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