MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Fra Diavolo
Categories: Seafood, Chilies, Veetables, Wine, Pasta
Yield: 4 servings

Salt & pepper
1/4 c Extra-virgin olive oil; more
- for garnish
4 Jarred Calabrian chilies
- packed in oil; chopped
+=OR=+
2 ts Crushed red pepper; to
- taste
1 lb Large (U20) shrimp; peeled,
- deveined
1 sm Yellow onion; minced
5 cl Garlic; minced
1 ts Dried oregano
1/2 c Dry sherry
1 tb Tomato paste
28 oz Can tomato puree
1 lb Dried fettuccine
Chopped flat-leaf parsley;
- garnish

Bring a large pot of salted water to a boil over high.

Meanwhile, prepare the sauce: Add the olive oil to a
large pot and heat over medium. Stir in the chiles. Add
the shrimp, season with 1 teaspoon salt and 1/2 teaspoon
pepper, and cook just until pink, about 2 minutes per
side; transfer shrimp to a plate.

Add the onion, garlic, oregano and 1 teaspoon salt to
the flavored oil in the pan. Cook, stirring frequently,
until the onion is softened, about 3 minutes.

Raise the heat to medium-high. Add the sherry and let it
reduce for 3 minutes. Lower the heat to medium, add the
tomato paste and mash to combine.

Add the tomato purée. Fill the can with 2 cups of water,
swish it around and add it to the sauce. Bring the
tomato sauce up to a boil over medium-high and then
partly cover the pot, reduce the temperature to medium
for a lively simmer and cook for 20 minutes. Add the
shrimp and any juices to the sauce for the last 3
minutes of cooking.

While the sauce simmers, cook the pasta according to
package directions.

Using tongs, add the cooked pasta to the sauce and toss
to coat. Season to taste with salt and pepper.

Transfer the pasta to a serving dish, arranging the
shrimp on top. Drizzle with some olive oil, garnish with
parsley and serve.

By: Anna Francese Gass

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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