Some Like It Hot! - Spicy Shrimp Fra Diavolo.

We have a great Italian restaurant in our neighborhood that I absolutely love.  When we go there for dinner I never deviate from my favorite meal on the menu, Shrimp Fra Diavolo, it's the best.  I put together the flavors I taste in my favorite restaurant meal, and made my version at home.  So, if some like it hot or not, you can turn the heat up or down! Recipe below.

A few of my ingredients. I am overloaded with fresh basil in my gardens, I love the taste of it, as well as the scent, it's a beautiful herb!  Always use fresh when you can, it does make a difference.

 The sauce is dancing in the pan.  I use frozen, peeled and cleaned, extra jumbo shrimp

Shrimp Fra Diavolo

Ingredients

2 tablespoons of extra virgin olive oil

4 cloves garlic, minced

2 teaspoons of crushed red pepper flakes, more if you like a lot of heat, less if you don't

1 - 28 oz. can of crushed tomatoes, any brand, any flavor you like

1 - 14.5 oz. can of diced tomatoes, drained of juice, any brand, any flavor you like

1 teaspoon of Italian seasoning

8 fresh basil leaves, sliced

2 tablespoons of fresh parsley, chopped

1/2 teaspoon kosher salt

1 tablespoon of sugar

1 bag frozen, cooked, peeled, deveined extra jumbo shrimp, thawed and rinsed

1 lb. box of  linguine, cooked

Grated Parmegiano - Reggiano cheese

Directions

Heat the olive oil in a large saucepan, over medium heat.  Add the minced garlic and the pepper flakes, cook for about 2 minutes.  Add the crushed tomatoes, diced tomatoes, Italian seasoning, basil, parsley, salt and sugar, stir to combine.  Cook for 40 minutes on medium heat, stirring occasionally.  About 10 minutes before serving, add the shrimp until they are heated through.  Serve over hot linguine with grated cheese on top.

Pasta and Broccoli

I wasn't going to cook the other night, took the night off which is rare in this house.  But there were hungry mouths to feed, mine included.  With one person being a vegetarian and one watching calories, it's hard to eat out in restaurants and not be tempted to go overboard.  I went surfing in the pantry and the fridge, and pulled some things together to make this simple, delicious pasta and broccoli dish.  Recipe below.

I started with a box of "good for me pasta", farfalle is one of my favorites.  Get the salted water going for that and when it boils throw it in and stir so it does not stick together.

Then start the sauce.  Gotta have garlic in there, chopped up three cloves and cooked in 3 tablespoons of extra virgin olive oil.

I used frozen broccoli because I did not have fresh, but you could also use fresh if you like.  Rinse the frozen broccoli to thaw it somewhat and drain it.  

Drain the pasta when it is done, toss with the broccoli sauce and tomatoes, top with shaved Parmesan or Pecorino - Romano cheese and fresh chopped flat leaf parsley.

Pasta and Broccoli

1 box of your favorite pasta, I used Barilla Plus Farfalle

3 tablespoons of extra virgin olive oil

3 large cloves of garlic, minced

pinch of crushed red pepper flakes, more if you like heat

1 bag of frozen broccoli florets

salt and pepper, to taste

1/2 lemon, juiced

10 grape tomatoes, cut in half lengthwise

Parmesan or Pecorino - Romano cheese

fresh chopped flat leaf parsley

Bring a large pot of salted water to boil.  Add the pasta and stir.  

In the meantime, add 3 tablespoons of olive oil to a frying pan and heat on medium heat.  Add the garlic and cook, but do not burn it.  Sprinkle in the pepper flakes.  Rinse the broccoli under warm water to thaw. Drain the broccoli thoroughly.  Remove the frying pan from heat, toss in the broccoli and stir to coat. Return to heat, add the salt, pepper.  Let it simmer for about 2 - 3 minutes,  until the broccoli is completely thawed, but remains bright green. 

When pasta is done, drain, pour into a serving dish and toss with lemon juice, pour the broccoli sauce over the top and add the tomatoes, toss again.  Top with shaved cheese and fresh chopped parsley.  Serves 6.