Penne with Spicy Shrimp and Basil
This is a simple variation on a classic Shrimp Fra Diavolo, using the addition of fresh basil for extra aroma and flavor. The dish is easy to prepare and if you can get nice quality shrimp that's already been peeled and deveined, it makes for a quick meal. Serve with a tossed salad and a glass of Chianti.
- 1 pound large shrimp, peeled, deveined (tails left on)
- 3 tablespoons extra virgin olive oil
- 1 small onion, diced
- 8 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)
- 1 can (28-ounce) diced tomatoes, undrained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 2/3 cup fresh basil leaves, loosely packed
- 2 tablespoons fresh parsley, chopped
- 12 ounces penne pasta, cooked and drained
Heat the olive oil in a large pan over medium heat. Add the onion and sauté until softened, about 2 minutes. Add the garlic and continue cooking for another 2 minutes. Add the white wine and crushed red pepper flakes. Bring to a simmer and cook for about a minute, then add the tomatoes, salt, pepper and dried oregano.
Continue simmering the sauce until some of the liquid has evaporated and it begins to thicken, about 6 to 8 minutes. Taste and adjust the seasoning if necessary.
Add the shrimp to the pan and cook, stirring constantly until they turn pink and opaque - about 2 to 3 minutes. Remove from the heat, add the basil and parsley. Serve over cooked penne.
Makes 4 servings