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SHRIMP FRA DIAVOLO

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
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 1 cup = 1 large onion cup chopped yellow onion
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 such as pinot blanc or chardonnay cup dry white wine
  • 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.