This shrimp fra diavolo recipe is a spicy mix of shrimp, pasta, asparagus, pine nuts and spinach.
Most shrimp fra diavolo recipes are just shrimp in a spicy tomato-based sauce. But this shrimp fra diavolo recipe is also loaded with good-for-you superfoods, like spinach, tomatoes, and asparagus.
Slightly spicy, this shrimp fra diablo is really a meal in and of itself. All you need to add is a hunk of fresh, homemade Italian bread, and you've got a complete healthy and satisfying meal that is as good for an average weeknight dinner as it is for your best company.
The hardest part about this shrimp and pasta recipe is peeling the shrimp. Look for easy-peel deveined shrimp in your grocery store frozen foods' section. Or ask at the fish counter if they have pre-peeled, already deveined shrimp available.
Do not defrost frozen shrimp in the refrigerator. About 20 minutes before you're planning to use it, place the frozen shrimp in a colander and run cold water over it. As soon as the icy spots disappear, the shrimp is ready to use.
Shrimp Fra Diavlo Recipe
Ingredients
- 12 oz. spinach fettuccine
- 2 Tbsp. extra virgin olive oil
- 8 oz. raw shrimp, peeled and deveined (and thawed if frozen)
- 3 Tbsp. minced garlic
- 1/2 cup diced onion
- 1/2 tsp. red pepper flakes
- 8 asparagus spears, trimmed and cut into 1-inch chunks
- 8 oz. raw baby spinach
- 2 15 oz. cans diced tomatoes in juice
- 1 tsp. dried basil
- 1 tsp. freshly-ground black pepper
- 1/4 cup whole milk
- 2 Tbsp. grated parmesan cheese
- 1/4 cup pine nuts (optional)
Directions
- Prepare fettuccine according to package directions, cooking for 1 minute less than the shortest cooking time (so, for example, if the package suggests cooking for 8 to 10 minutes, cook it for 7 minutes).
- Drain and set aside.
- Heat olive oil in a 12-inch skillet over medium-high heat. Add shrimp and cook, turning once, until pink, about 3 minutes. Immediately remove shrimp to a bowl or plate.
- Add garlic, onions and red pepper flakes to the skillet. Cook until onions get soft, about 2-3 minutes, being careful not to let the garlic burn. If the garlic starts to burn, turn the heat down.
- Add the asparagus pieces and spinach to the skillet. Saute 2 minutes or until spinach wilts.
- Add tomatoes, basil, pepper, and milk. Cook another minute or two until flavors meld.
- Return the shrimp to the pan. Taste and adjust seasonings, if necessary.
- Add the fettuccinne. Stir until the fettuccine is well-coated with the shrimp and tomato sauce.
- Transfer the shrimp mixture to a serving dish. Sprinkle the grated parmesan cheese and pine nuts on top.
Serve immediately.
Makes 4 to 6 servings.
Per serving: 454 calories, 11 g fat (2 g saturated fat), 450 mg cholesterol, 201 mg sodium, 63 g carbohydrate, 4 g fiber, 27 g protein, 122% vitamin A, 70% vitamin C, 26% calcium, 46% iron
