Shrimp Fra Diavolo
Heat 3 tablespoons of olive oil in a saute pan over medium low heat. Add 6 cloves of minced garlic (I use my Cuisinart mini chopper). Stir often and be sure not to burn the garlic. Once the garlic softens, add a 28 oz. can of whole tomatoes in puree. Season with 1 1/2 teaspoons kosher salt and 1 teaspoon crushed red pepper flakes - yes a whole teaspoon! We like it a little hot. :) Break up the tomatoes with the back of a wooden spoon. Bring to a quick boil, then lower the heat and simmer for 30 minutes. Add 1lb. of shelled, deveined shrimp into the tomatoes, and cook until the shrimp are pink and cooked through. Top with fresh chopped parsley. Serve over top of cooked pasta.
This is a great basic recipe. You could always add a little red wine, some capers, scallops, basil, etc. I served the pasta with roasted asparagus and toasted Italian bread, rubbed with a garlic clove, and drizzled with olive oil. Perfect!