I love spicy food. The spicier it is, the better I like it. I found this recipe on Cooking Light awhile back, but I tweaked it to make the shrimp and sauce the way I like it. This dish, in my opinion, is a little too hot for the younger kids, so plan on making a separate dish for them. I use pre-cooked shrimp for the recipe and coat it with Italian bread crumbs. I think that gives the dish a little more flavor. I toss the shrimp in a Ziploc filled with bread crumbs, then refrigerate the shrimp to help the bread crumbs stick better. I then brown the shrimp (around 3-4 minutes) and add the sauce, spices and add to pasta. A very savory and spicy dish indeed. Enjoy!
Shrimp Fra Diavolo
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 1/2 cups marinara sauce 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound peeled and deveined medium shrimp(you can use pre-cooked shrimp)
1 /2 cup of Italian bread crumbs
Parsley sprigs (optional)
PreparationCook pasta according to package directions. Drain; keep warm. Add bread crumbs to a Ziploc bag, then add cleaned, shrimp. Shake in bag to coat and refrigerate for about 5 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to brown, turning once. Add Marinara sauce, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Serve over pasta. Garnish with parsley sprigs, if desired.