A GENEROUS HANDFUL OF GARLIC AND A ROUSING MEASURE OF RED PEPPER FLAKES KICKS THIS RECIPE INTO HIGH GEAR. ENJOY DAN:

SHRIMP FRA DIAVOLO by CHEF DAN:


Serves 2-4



INGREDIENTS:



16 large shrimp, peeled and deveined

2 tablespoons olive oil

6 garlic cloves, minced

3 shallots, chopped

20 cherry tomatoes, halved

1-1/2 cups crushed tomatoes in thick sauce

1-1/2 cups red wine

Leaves from one spring oregano, chopped

3 tablespoons fresh basil

Salt and freshly ground black pepper

1 teaspoon dried red pepper flacks

3/4- pound vermicelli



DRICTIONS:



1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flacks.

2. Heat the 2 tablespoons oil in a skillet over medium-high heat.

3. Add the shrimp and sauté for about 1 minute, toss, and continue cooking for about 2 minutes.

4. Transfer to a plate and set aside.

5. Add garlic and shallots to the same skillet and cook until soft, about 3-5 minutes.

6. Add cherry tomatoes, canned tomatoes, wine, and oregano.

7. Season to taste with salt and pepper and simmer, stirring occasionally, until cheery tomatoes are soft and sauce has thickened, about 12-17 minutes.

8. Meanwhile cook vermicelli pasta according to package directions.

9. Drain and reserve 1/4- cup pasta water.

10. Return the shrimp and any accumulated juices and 1/4- cup pasta water to the tomato mixture; toss to coat, and cook for about 1- 2 minutes.

11. Stir in the basil.





ENJOY DAN: saukairl