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Shrimp and Angel Hair Fra Diavolo
Ingredients

1 pound angel hair pasta 
6 tablespoons extra-virgin olive oil 
1 cup chopped onion 
3 tablespoons minced garlic (about 9 cloves) 
2 to 3 teaspoons crushed red pepper, to taste (skipped)
1 1/2 cups tomato sauce 
2 tablespoons tomato paste (or extra tomato sauce)  
1 1/2 pounds shrimp, peeled and deveined 
1 teaspoon salt, plus more for the pasta water 
2 tablespoons chopped fresh parsley (use basil instead) 
1/2 cup grated Parmigiano-Reggiano cheese, optional 
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until barely tender, about 4 minutes. Drain the pasta, reserving 1 cup of the cooking water, and set aside.
Set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onion and cook until lightly caramelized and wilted, 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the crushed red pepper and saute briefly; then add the tomato sauce and tomato paste. Cook until the sauce has reduced by about 1/2, about 3 minutes. Add the shrimp to the sauce and cook for 2 minutes.
Add the pasta and the reserved cooking water to the pan, and cook until the pasta is heated through and coated with the sauce, 3 minutes. Season the pasta with the salt, and garnish with the parsley. Toss to combine, and serve with the grated cheese, if using and desired.
Such a tasty pasta dish! I find the technique to not cook the pasta all the way and mixing the pasta with tomato sauce and extra pasta water really makes the angel hair al-dente and better texture.
I also skipped out the grated cheese because I don’t really like grated cheese.
Also adding cilantro gives extra flavor.
Instead of red pepper flakes, I added frozen peas (Jaime Oliver suggestion but he’d prefer fresh peas)

Shrimp and Angel Hair Fra Diavolo

Ingredients

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until barely tender, about 4 minutes. Drain the pasta, reserving 1 cup of the cooking water, and set aside.

Set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onion and cook until lightly caramelized and wilted, 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the crushed red pepper and saute briefly; then add the tomato sauce and tomato paste. Cook until the sauce has reduced by about 1/2, about 3 minutes. Add the shrimp to the sauce and cook for 2 minutes.

Add the pasta and the reserved cooking water to the pan, and cook until the pasta is heated through and coated with the sauce, 3 minutes. Season the pasta with the salt, and garnish with the parsley. Toss to combine, and serve with the grated cheese, if using and desired.

Such a tasty pasta dish! I find the technique to not cook the pasta all the way and mixing the pasta with tomato sauce and extra pasta water really makes the angel hair al-dente and better texture.

I also skipped out the grated cheese because I don’t really like grated cheese.

Also adding cilantro gives extra flavor.

Instead of red pepper flakes, I added frozen peas (Jaime Oliver suggestion but he’d prefer fresh peas)

Notes

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