This has been a pretty productive weekend. I FINALLY got my office organized and everything put away (we’ve only been living in this house since September). I’ve done two weeks worth of laundry. AND I cooked a meal! Quite an accomplishment for someone who has been up and down and all over the place lately. All and all, it was a very good weekend, and really pretty relaxing. I spent a majority of today in bed watching No Reservations on Netflix. God, that Anthony Bourdain is sexy. Er…um…I mean…did I say that out loud?
After an afternoon nap when J. got home from work, it was time to make dinner. We’re a little short on funds this week, and we’ve been going out way too much lately, so I really wanted to make something at home. This was a great dish, it was semi-fancy, easy to make, and aside from the shrimp, all of the ingredients are always stocked in my pantry.
Shrimp Fra Diavolo
Adapted from Cooking Light Magazine
8 oz linguine
2 Tbsp extra-virgin olive oil, divided
3 cloves garlic, minced, divided
1 lb medium shrimp, peeled and deveined
1/2 diced yellow onion
1 tsp crushed red pepper
1/2 tsp dried basil
1/2 tsp dried oregano
2 Tbsp tomato paste
1 Tbsp lemon juice
1 large can whole tomatoes, drained, pulsed in food processor for 15 seconds
1/4 tsp salt
Boil water; salt. Add pasta and cook per package instructions. Drain and keep warm.
Heat 1 Tbsp oil in large nonstick skillet over med. high heat. Add 1 1/2 tsp garlic and the shrimp; cook for 3 minutes or until pink. Remove from pan and keep warm.
Heat the remaining oil to pan; add onion. Saute 5 minutes or until softened (mine didn’t take that long, my pan was too hot). Add remaining garlic, pepper, and herbs; cook 1 minute, stirring. Stir in tomato paste and lemon juice; cook for one minute until darkened. Stir in tomatoes and salt. Cook for 5 minutes until thickened.
Return shrimp to pan; cook just until heated through. Serve over pasta.
Yield: 4 servings.