Shrimp Fra Diavolo for #WeekdaySupper
How often do you cook dinner during the week? These days it averages about four times a week for me. My goal is to cook all five days, Monday through Friday. Most of my weekday suppers are fairly simple and easy recipes. Sometimes we have sandwich night or soup or salad. Every now and then I make Shrimp Fra Diavolo for a special treat.
Shrimp Fra Diavolo is special. One reason is because it is not exactly inexpensive. A pound of shrimp along with the wine can add up the cost. However, a change from chicken or ground beef is quite nice on occasion. It’s good to splurge every now and then. At least it is a somewhat light meal and on the healthy side.
One other meal I cook is Sunday Supper. If you have been following my blog you know I’m a part of the Sunday Supper Movement. The founder, Isabel of Family Foodie, believes it starts off as one day a week and soon becomes a way of life. I believe that too which is why I’m proud to take part in Weekday Supper. This year will be very exciting to see the recipes shared throughout each week. You can easily find them by searching the hashtag #WeekdaySupper on twitter.
What do you cook for a special meal during the week? Is it to celebrate birthdays or other events? Perhaps you will make Shrimp Fra Diavolo soon and add a little spicy kick into your week.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
- 1 pound medium or large shrimp, peeled and deveined
- 2 to 3 tablespoons olive oil, divided
- 1 small onion, diced or finely chopped
- 2 to 3 garlic cloves, minced
- 1 can (14 to 16 ounces) chopped or diced tomatoes
- 1 cup dry white wine
- 1/2 to 1 teaspoon dried crushed red pepper flakes
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons chopped fresh Italian parsley leaves
- Salt and fresh ground pepper
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and sprinkle with salt and pepper. Saute the shrimp, tossing to cook evenly, until just cooked through (about 2 to 3 minutes). Transfer the shrimp to a plate and set aside.
Add 1 tablespoon olive oil to the skillet if needed. Reduce heat to medium. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes and their juices, wine, red pepper flakes, and oregano. Stir to combine and bring to a boil. Reduce heat to low and simmer for 20 minutes or until slightly thickened. Return the shrimp and any shrimp juices from the plate to the skillet. Stir the shrimp into the sauce and cook for 1 minute. Stir in the parsley. Adjust seasoning with salt and pepper to taste. Serve over angel hair, spaghetti, linguine, or fettuccine pasta.
The amount of garlic and red pepper flakes you use depends on your taste preference. Use more garlic if you prefer more garlicky flavor. Likewise with the red pepper flakes, the more you use will increase the spiciness of the dish.
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Recipe adapted from one by Giada De Laurentiis on the Food Network website.
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