Shrimp Fra Di­avolo

The Covington News - - Local News -

Serves: 4 In­gre­di­ents

1 1/2 pounds medium/large shrimp, peeled, un­cooked 1 jar (26 ounces) pre­pared mari­nara sauce 2 cloves finely chopped gar­lic 1 tea­spoon dried pars­ley 1 ta­ble­spoon olive oil 2 ta­ble­spoons but­ter Crushed red pep­per to taste 1 pound an­gel hair pasta


Rinse shrimp and drain in colan­der. In large pot, boil wa­ter for pasta. Heat but­ter and olive oil in a skil­let over medium heat. Add gar­lic and re­duce heat to low. Sauté gar­lic un­til soft. Add shrimp and cook un­cov­ered for ap­prox­i­mately 5 min­utes on each side, un­til shrimp turns pink. Re­move from heat. In sep­a­rate saucepan, heat mari­nara sauce and sea­son to taste with crushed red pep­per. Add shrimp to mari­nara sauce and keep warm. Add pasta to boil­ing wa­ter and cook for three min­utes. Drain pasta and place in serv­ing dish. Top with shrimp and mari­nara sauce.

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