Shrimp is my fave

I could eat it every day. Bravo has a dish that I looooove called shrimp fra diavolo. I found a recipe in Cooking Light for this dish, so I had to try it. Um, yum!! It was a bit spicy. Mike drank three glasses of milk with it (oops), so I'd go lighter on the red pepper flakes, but otherwise it was perfection. The Cooking Light recipe calls for linguine, but I used penne since we're big penne fans.

Here's a link to the full recipe page on Cooking Light's website.  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001949706

Here's a pic... Although my food as art skills need some serious work.

Yield: 4 servings (serving size: 1 cup pasta and about 1 1/4 cups sauce)

Ingredients

• 8  ounces  uncooked linguine
• 2  tablespoons  extra-virgin olive oil, divided
• 1 1/2  tablespoons  minced garlic, divided
• 1  pound  medium shrimp, peeled and deveined
• 3/4  cup  diced onion
• 1  teaspoon  crushed red pepper
• 1/2  teaspoon  dried basil
• 1/2  teaspoon  dried oregano
• 2  tablespoons  tomato paste
• 1  tablespoon  fresh lemon juice
• 1 3/4  cups  canned crushed tomatoes
• 1/4  teaspoon  salt
• 1  (14.5-ounce) can diced tomatoes, drained

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

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

3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.  (I'd add some Parmesan cheese, too!)