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Shrimp Fra Diavolo

By: Hunts.com

"Succulent shrimp simmered in a spicy tomato sauce served over pasta to capture all the sauce."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

8 ounces dry fettuccini, uncooked
1 pound large shrimp, peeled and deveined
1 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
3 tablespoons virgin olive oil
1 cup chopped yellow onion
1 (14.5 ounce) can Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 cup dry white wine (such as Pinot Blanc or Chardonnay)
1 clove garlic, minced
1/4 cup chopped fresh flat leaf parsley

Directions

Prepare fettuccini according to package directions; keep warm. Meanwhile, toss shrimp with red pepper flakes and salt; set aside.
Heat oil in large skillet over medium-high heat for 1 minute. Add shrimp, cook about 2 minutes, stirring often, or just until shrimp turns pink and opaque. Remove from pan; keep warm.
Add onion to skillet. Cook about 5 minutes, stirring often, or until onion is soft. Add undrained tomatoes, wine and garlic. Cook about 10 minutes over medium heat until sauce thickens a bit. Return shrimp and its juice to pan, stir to combine and heat through.
Remove skillet from heat. Stir in parsley. Divide hot, cooked pasta into 4 shallow bowls. Top each with shrimp and sauce.