Disclaimer: This isn’t really Shrimp Fra Diavolo; it’s a cheap knock-off. But it’s quick, easy, and tastes good. So what more could you want? I still haven’t bought that pasta maker yet, so I settled for Tinkyada penne tonight. Any pasta will do. The same is true for the sauce – I used Classico. But Amy’s makes a good sauce; I think Ragu and Prego both have GF sauces too. The following amounts are only estimates because I did not use a recipe and I was only cooking for one. I’ll try to adapt this for two.
Ingredients:
1 Tablespoon Olive Oil
1 teaspoon Minced Garlic
1/2 to 1 teaspoon Crushed Red Pepper Flakes (adjust this for personal taste, mild to hot)
Pasta Sauce (such as Classico, Ragu, Prego)
1/2 pound Shrimp, peeled and de-veined (easiest if pre-cooked)
1/2 teaspoon Basil
Pasta of your choice
a little Olive Oil
Directions:
Cook pasta according to package directions until al dente. Toss with Olive Oil.
Heat Olive Oil over medium heat. Add garlic and red pepper; saute for 15 seconds or so, careful not to burn the garlic. Add shrimp and cook until pink (or if shrimp is already cooked, just saute until warmed through). Remove shrimp. Add pasta sauce, heat until hot, simmer anywhere from 5 to 10 minutes. Add shrimp back in. Add basil. Serve over pasta.
Top with Parmesan cheese (optional).
Filed under: Italian, casein free, dinner, gluten free, main course, pasta, recipe, shellfish, shrimp | Tagged: gluten free, recipes
Cheap, Quick & Easy.. Now your talkin’
I cant wait to try this.. maybe I will have it as a victory dinner when the Sox win it all.
Looks like one heck of a knock-off Karen!! YUM!!! Delicious!! I’ll have to try that sometime! I may have to substitute chicken though… Michael is not a shrimp kinda guy *sigh*
Thanks for sharing that delicious looking recipe!!