Shrimp Fra Diavolo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 17 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 107 milligrams
- Sodium
- 671 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 5 grams
- Protein
- 23 grams
- Sugar
- 5 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
10 ounces spaghetti
3/4 pound peeled and deveined medium shrimp
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1 Fresno chile pepper, seeded and thinly sliced
1 tablespoon fresh oregano, chopped if large, plus more for topping
1 15-ounce can cherry tomatoes
3/4 cup fresh basil, torn
Directions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, season the shrimp with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil, then add the shrimp in a single layer. Cook, turning halfway through, until the shrimp are curled and just cooked through, 2 to 3 minutes. Remove the shrimp to a bowl.
- Reduce the heat to medium and add the remaining 2 tablespoons olive oil, the garlic and Fresno pepper to the skillet; cook, stirring, until the garlic is golden, about 1 minute. Add the oregano and cook until softened. Add the tomatoes and 1 cup water and bring to a simmer. Cook until the tomatoes burst and the sauce is reduced by half, about 10 minutes.
- Add the shrimp, pasta and 1/2 cup cooking water to the sauce. Cook, tossing, until the shrimp are hot and the pasta is coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the basil.
- Divide the pasta and shrimp among bowls. Sprinkle with more oregano and drizzle with olive oil.