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Simple Shrimp Fra Diavolo

I love, love, love the new Cooking Channel which was established a few months ago by the creators of the FoodNetwork. For me, at least, it's everything a cooking channel should be....my favorite classics like Julia Child and my all time favorites The Two Fat Ladies, shows introducing us to talented international chefs, like Bal Ameson (Indian cuisine), Laura Calder (French), Ching He Huang (Chinese), Roger Mooking (a Caribbean twist)  who share their cuisine in a way that makes it accessible, so that we can expand our culinary appetites.

There are also wonderful new programs from some of our favorite chefs like Emeril Lagasse's new show Fresh Food Fast, which offers exactly what the show's title suggests. I love Emeril's new show because he demonstrates how to create tasty dishes using just a few fresh ingredients. Today's recipe, Shrimp Fra Diavolo, comes from one of his recent Fresh Food Fast episodes demonstrating easy seafood recipes. Since I had all the ingredients in the freezer or pantry, it was a cinch to make. The link above takes you to his actual recipe....the photos below are simply my rendition!



The ingredients are simple: shrimp, a can of diced tomatoes (I love the flavor of fire roasted tomatoes), red pepper flakes that give it that 'fra diavolo' spicy kick, tomato paste to thicken the sauce.


But first.....saute one small diced onion and a couple cloves of garlic in olive oil. (I've been informed that my dice is not small enough). You can also add a sprinkling of the red pepper flakes at this time.


While you're preparing the sauce, cook the pasta. I used a whole wheat angel hair pasta. Whole wheat pastas are my new favorite, not only do they have a greater nutritional value (higher in protein, low in sugar), I enjoy their more substantial taste.


Add the shrimp to the onion and garlic and cook until the shrimp turn pink. As you can see, I'm a messy cook.


Oooppps. I got so caught up in the cooking, I forgot to take pictures! After the shrimp is just pink, but not over cooked, add the diced tomato and tomato paste. Drain the pasta and add it to the sauce so that it can absorb all the delicious flavors. Sprinkle with feta cheese (optional) and chopped parsley.

Enjoy!

Comments

Anonymous said…
I think I may have to surprise John with this one ... it looks great! Thanks for sharing it.
larramiefg said…
Hmm, doesn't anyone notice other new pictures/additions to this site?
Anonymous said…
I just made it for dinner and John and I really enjoyed it. So much so that when we have guests for dinner this week, I'm going to make it for them. Thanks for giving me a yummy low effort meal good enough to serve on a special evening.
Keetha said…
I am quite, and I do mean *quite* jealous that you get the Cooking Channel!

Alas, I do not. So please provide more updates!

I checked out the book, Cook This, Not That from a library and it had a tasty, healthy recipe for Shrimp Fra Diavlo. I must try it.
Mariellen said…
I kow one thing - If I ever get to Evergreen to visit, I definitely will not starve!

Looked great.
Keetha said…
Just a note - Jeffrey made this last night from the recipe from Cook This, Not That and wow, it was spicy! It called for 2 teaspoon of the red pepper flakes. I'm thinking 3/4 teaspoon would be plenty!

We will try it again. Loves me some shrimp.

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