Kelly & Andrew both attended a boarding high school in Illinois. It wasn’t that Eric & I wanted to get rid of them for the teenage years or that Kelly & Andrew needed a break from living with their parents. Those were just the side benefits! The Illinois Math & Science Academy provided our kids with many more educational opportunities than our local high school could have.
Kelly came home every weekend and often brought friends home with her. We would spend Saturday evenings cooking meals together. Probably not a typical Saturday for most 16-18 year olds! But after institutional food, 3 meals a day, every day, the high schoolers were happy to be in a kitchen in a family atmosphere. One of Kelly’s friends, Matt, came equipped with a recipe he wanted to make with us. He had found it in a magazine and thought we’d like it. Matt was right! Shrimp & pasta, quick & easy, fresh & healthy, an ideal recipe!
Shrimp Fra Diavolo (adapted from Men’s Health Magazine) Serves 4
- 12 ounces peeled & deveined raw shrimp
Fra Diavolo is Italian for Brother Devil. Italians named this for the spicy heat of the dish.
- 1 pound fresh tomatoes, cored, seeded & chopped or 1 14-ounce can of crushed tomatoes
- 2 cloves minced garlic
- 1-2 teaspoons red pepper flakes
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 1/4 teaspoon dried oregano or 1/2 teaspoon fresh oregano finely chopped
- salt & pepper to taste
- 4 ounces dried spaghetti
- fresh parsley for garnish
Boil a large pot of water for the pasta.
Heat the olive oil in a large saute pan over medium heat. Add the onion and saute for 2 minutes then add the garlic, red pepper flakes and oregano and cook until the onions are soft.
Cook the onions with the spices. It will be pretty spicy with 2 teaspoons of red pepper flakes, so go light if you want it less spicy.
Add the tomatoes and simmer for a few minutes until the tomatoes are soft.
Add in the tomatoes.
Add the pasta to the boiling water and cook according to the package directions.
Add the shrimp to the sauce and continue cooking until the shrimp are opaque, about 3-4 minutes per side.
The shrimp need a few minutes per side.
Drain the pasta and put it in a big serving bowl. Spoon the sauce & shrimp over the pasta and garnish with fresh parsley. Serve immediately.
A spicy Italian dish!
Thanks, Matt! ~Linda
Shrimp Fra Diavolo (adapted from Men’s Health Magazine) Serves 4
- 12 ounces peeled & deveined raw shrimp
- 1 pound fresh tomatoes, cored, seeded & chopped or 1 14-ounce can of crushed tomatoes
- 2 cloves minced garlic
- 1-2 teaspoons red pepper flakes
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 1/4 teaspoon dried oregano or 1/2 teaspoon fresh oregano finely chopped
- salt & pepper to taste
- 4 ounces dried spaghetti
- fresh parsley for garnish
Boil a large pot of water for the pasta.
Heat the olive oil in a large saute pan over medium heat. Add the onion and saute for 2 minutes then add the garlic, red pepper flakes and oregano and cook until the onions are soft.
Add the tomatoes and simmer for a few minutes until the tomatoes are soft.
Add the pasta to the boiling water and cook according to the package directions.
Add the shrimp to the sauce and continue cooking until the shrimp are opaque, about 3-4 minutes per side.
Drain the pasta and put it in a big serving bowl. Spoon the sauce & shrimp over the pasta and garnish with fresh parsley. Serve immediately.