Wednesday, June 9, 2010

Shrimp Fra Diavolo

The weather is very June-like. Only more so. I saw a bit on the news last week. As of June 4, we'd already met the average rainfall quota for the entire month of June. Four days in, we had 2.14 inches of rain mucking about. Most of it is in my tomatoes, and they're angry and yellowing and generally bad tempered.

But today, between the very un-Seattle-like driving rain, there were sunbreaks. And so I'm declaring it Almost Nice. And when it's Almost Nice, I can cook Food That is Good for Almost Nice Weather. It's a separate section of the food world and things like Shrimp Fra Diavolo and Stir Frys (Fries?) live there.

But I don't have a wok, because I have no where to store it. I had a spot, then I got a food processor, and so Stir Fry is out and Shrimp Fra Diavolo it is.

Because it was Almost Nice, I also went for a run (which was crap, because I know you're super curious). This dish is doubly fantastic because it's incredibly satisfying without making me feel like I completely invalidated all my running.

Unfortunately, we were too impatient to wait and so there's no picture of this on a plate. Rest assured, though, that we did eat this off plates.

Shrimp Fra Diavolo
Serves 4
2 T olive oil
1 1/2 c shrimp, peeled and deveined
2 cloves garlic, chopped
1 large shallot, chopped
1 medium onion, chopped
1 c chopped fresh tomatoes
1 (14 oz) can crushed tomatoes
1 c white wine
1 t oregano
Salt and freshly ground black pepper
8 oz spaghettini
2 T parsley, chopped
1 t dried red pepper flakes

  1. Cook the pasta according to the package directions, then set aside.
  2. Heat oil in a large skillet over medium heat. Add shrimp and cook, turning once, until just cooked through, about 3 minutes per side. Transfer to a plate and set aside. Add garlic and both onions and cook until they're translucent.
  3. Add the fresh tomatoes, canned tomatoes, wine, and oregano to the pan and stir to combine. Stir in the salt and pepper, and simmer on medium-low heat, stirring occasionally, until tomatoes are soft and sauce has thickened. Mine took roughly 20 minutes.
  4. Add the parsley, red pepper flakes, spaghettini, and the shrimp to the pan and stir to combine.

No comments:

Post a Comment