Subj : 2025 Top 40 Recipes - 17
To   : All
From : Dave Drum
Date : Sat Sep 13 2025 14:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Fra Diavolo
 Categories: Seafood, Chilies, Veetables, Wine, Pasta
      Yield: 4 servings
 
           Salt & pepper
    1/4 c  Extra-virgin olive oil; more
           - for garnish
      4    Jarred Calabrian chilies
           - packed in oil; chopped
           +=OR=+
      2 ts Crushed red pepper; to
           - taste
      1 lb Large (U20) shrimp; peeled,
           - deveined
      1 sm Yellow onion; minced
      5 cl Garlic; minced
      1 ts Dried oregano
    1/2 c  Dry sherry
      1 tb Tomato paste
     28 oz Can tomato puree
      1 lb Dried fettuccine
           Chopped flat-leaf parsley;
           - garnish
 
  Bring a large pot of salted water to a boil over high.
  
  Meanwhile, prepare the sauce: Add the olive oil to a
  large pot and heat over medium. Stir in the chiles. Add
  the shrimp, season with 1 teaspoon salt and 1/2 teaspoon
  pepper, and cook just until pink, about 2 minutes per
  side; transfer shrimp to a plate.
  
  Add the onion, garlic, oregano and 1 teaspoon salt to
  the flavored oil in the pan. Cook, stirring frequently,
  until the onion is softened, about 3 minutes.
  
  Raise the heat to medium-high. Add the sherry and let it
  reduce for 3 minutes. Lower the heat to medium, add the
  tomato paste and mash to combine.
  
  Add the tomato purée. Fill the can with 2 cups of water,
  swish it around and add it to the sauce. Bring the
  tomato sauce up to a boil over medium-high and then
  partly cover the pot, reduce the temperature to medium
  for a lively simmer and cook for 20 minutes. Add the
  shrimp and any juices to the sauce for the last 3
  minutes of cooking.
  
  While the sauce simmers, cook the pasta according to
  package directions.
  
  Using tongs, add the cooked pasta to the sauce and toss
  to coat. Season to taste with salt and pepper.
  
  Transfer the pasta to a serving dish, arranging the
  shrimp on top. Drizzle with some olive oil, garnish with
  parsley and serve.
  
  By: Anna Francese Gass
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... There ought to be a day every year when it is open season on Congressmen.
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