Shrimp Fra Diavolo
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
8 ounces dry fettuccini, uncooked
1 pound large shrimp, peeled and deveined
1 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
3 tablespoons virgin olive oil
1 cup chopped yellow onion (1 cup = 1 large onion)
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 cup dry white wine (such as Pinot Blanc or Chardonnay)
1/4 cup chopped fresh flat leaf parsley
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 124 mg | 12% |
Carbohydrate | 57 g | 19% |
Cholesterol | 172 mg | 56% |
Total Fat | 14 g | 21% |
Iron | 5 mg | 27% |
Calories | 520 kcal | 26% |
Sodium | 1136 mg | 47% |
Protein | 31 g | 63% |
Saturated Fat | 2 g | 8% |
Sugars | 6 g | 1% |
Vitamin C | 20 mg | 33% |
Prepare fettuccini according to package directions; keep warm. Meanwhile, toss shrimp with red pepper flakes and salt; set aside.
Heat oil in large skillet over medium-high heat for 1 minute. Add shrimp, cook about 2 minutes, stirring often, or just until shrimp turns pink and opaque. Remove from pan; keep warm.
Add onion to skillet. Cook about 5 minutes, stirring often, or until onion is soft. Add undrained tomatoes, wine and garlic. Cook about 10 minutes over medium heat until sauce thickens a bit. Return shrimp and its juice to pan, stir to combine and heat through.
Remove skillet from heat. Stir in parsley. Divide hot, cooked pasta into 4 shallow bowls. Top each with shrimp and sauce.
Shrimp Fra Diavolo