Shrimp Fra Diavolo

This is a northeast version of this spicy dish.  The tomato sauce is smooth and substantial rather than chunky and light.  John likes it very saucy so he can scoop up the extra sauce with Italian bread.  Quick dish.

  • 1 tsp olive oil
  • 2 cloves garlic smashed
  • 2 cups pre-made marinara sauce
  • ½ cup dry white wine
  • 2 tsp red pepper flakes
  • 2 tsp capers
  • 8 oz dried spaghetti or linguini
  • 1 pound shelled shrimp
  • ¼ cup combination of minced parsley, oregano, basil, rosemary and chives

Heat up olive oil in a large skillet over medium heat.  Add garlic and sauté briefly but do not brown it.  Add sauce, wine, pepper flakes and capers.  Cover partially and simmer for about 20 minutes. Bring a large quantity of water to boil in a large pot.  Add a little oil to prevent pasta from sticking.  When water is boiling add pasta and stir occasionally to prevent sticking.  After about five minutes, add shrimp to sauce and stir cook for about 3 minutes or until shrimp turn pink and start to firm up.  Do not overcook or they will be rubbery.  Remove skillet from heat and stir in herbs.

Drain pasta and add it to the sauce.  Serve pasta and sauce topped with shrimp.  Make 4 servings.

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