Shrimp Fra Diavolo

Saturday we arrived back from a long week visiting friends in Atlanta and Florida.  We had many good dinners and Jim wanted to attend the Food and Wine Festival at Epcot in Disney World.  I had a great lunch in the Chinese pavilion and we waited out the rain with Sushi in the Japanese pavilion.  The festival itself is nothing to write about.  Jim complained about the size and price of the wine pours.  We walked from 11:00 AM until 7:30PM when I collapsed.  We still had to get to the car.  The next time I am going to rent a motorized scooter like the rest of the old people.  We got home Saturday late afternoon after a stop at Atlanta’s IKEA and then the Chattanooga Choo Choo.  It was Jim’s birthday so I fixed his a steak dinner.  Sunday we went to our club for brunch.  Jim ate for an hour and a half.  I’m not real fond of the brunch. 

Last night I made the following shrimp dish.  I liked it, but Jim complained about the heat.

Ingredients:

8 oz. uncooked linguine (I used whole wheat)

2 T EVOO, divided

1 ½ T minced garlic, divided

1# medium shrimp, peeled and deveined

¾ C diced onion

1 t crushed red pepper

½ t dried basil

½ t dried oregano

2 T tomato paste

1 T fresh lemon juice

1 ¾ C canned crushed tomatoes

1 (14.5- oz) can diced tomatoes, drained

¼ t salt

Directions:

1.       Cook pasta according to package directions, omitting salt and fat.  I added salt, and never put oil in the water.  Drain; keep warm.

2.       While pasta cooks, heat 1T oil in a large nonstick skillet over medium-high heat.  Add 1 ½ t garlic and shrimp; sate 3 minutes or until shrimp are done.  Remove from pan; keep warm.

3.       Add remaining 1T oil and onion to pan; sate 5 minutes or until softened.  Stir in remaining garlic, pepper, basil, and oregano; cook 1 minute stirring constantly.

4.       Stir in the tomato paste and lemon juice; cook 1 minute or until slightly darkened. 

5.       Stir in crushed tomatoes, diced tomatoes, and salt; cook 5 minutes or until thickened. 

6.       Return shrimp to pan; cook 2 minutes or until thoroughly heated. 

7.       Serve over pasta.  Serves 4.