Shrimp Fra Diavolo with Fettuccine

Pasta is the ultimate comfort food. This luscious and decadent pasta dish with a hint of heat is the perfect comfort food to warm up a chilly spring day. Shrimp Fra Diaviolo with Fettuccine is easy and quick to make, satisfyingly decadent, and one of my favorite go-to comfort foods.

                                                          Shrimp Fra Diavola with Fettuccine

Ingredients

1 pound large shrimp, peeled,

   deveined, tails attached

1 teaspoon kosher salt

2 teaspoons crushed red pepper flakes

5 tablespoons extra virgin olive oil 

1 can diced tomatoes (14 1/2 ounces)

1 medium onion, chopped

6 garlic cloves, minced

1 1/2 teaspoons dried oregano, optional

1 cup dry white wine

1 pound fettuccine

Directions

Pat the shrimp dry and season with salt and 1 teaspoon of crushed red pepper flakes. 

Heat 2 tablespoons of extra-virgin olive oil in a large skillet. Add the shrimp and cook for 1 minute over medium heat. Transfer shrimp and juices to a plate and set aside. It is fine if the shrimp is not completely cooked, it will finish cooking in sauce and pasta.

In the same large skillet, heat 3 tablespoons over medium-high heat. Reduce heat to medium then add the garlic and onions. Cook for 5 minutes, stirring regularly, until the onions are a light golden brown and have softened. Add the dry white wine and reduce by half.

Stir in the tomatoes. oregano, and add the rest of the crushed red pepper flakes. Season with salt and pepper. Bring to a boil and lower heat to medium-low. Simmer for 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the  fettuccine and cook according to the directions on the package for al dente. Reserve a cup of pasta water, drain the pasta, add it to the sauce, and add the shrimp with its juices. Toss the pasta, sauce and shrimp together and simmer for 1 minute for the pasta to absorb the sauce. Add pasta water as needed.

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