Sunday supper in our house typically features some sort of comfort food. I cook the meal while my husband, Kenny, cleans up and washes dishes during the cooking process. That way we can both relax during our meal without the impending doom of kitchen cleanup.
Last night, comfort food was served in the form of bowls full of piping-hot pasta – both literally, as in temperature steamy and also super spicy. My version of Shrimp Fra Diavolo, while incorporating a semi-homemade pasta sauce, might not be considered the most traditional, but this seafood fettuccine certainly spices up that Sunday evening comfort zone. Plus, it’ll have you fired up for the week ahead.
Shrimp Fra Diavolo
2 tablespoons Extra Virgin olive oil
Half of a medium white onion, roughly chopped
1 tablespoon garlic, minced
1 teaspoon red pepper flakes (Or more if you like it really spicy)
½ pound medium shrimp, peeled and deveined
2 pinches Cajun seasoning (I used Tony Chachere’s)
1 (24-ounce) jar tomato pasta sauce (I used Classico Tomato and Basil)
salt and black pepper, to taste
½ tablespoon dried Italian seasoning
½ cup fresh parsley, chopped finely
Grated parmesan cheese
8 ounces dried fettuccine (I used half of a 1-pound box Barilla fettuccine)
Bring a large pot full of water to a boil, add salt and fettuccine. Cook pasta according to directions on the box.
Meanwhile, in a large skillet heat the olive oil over medium-high heat. Add the chopped onions and cook for 2-3 minutes. Add minced garlic and red pepper flakes and cook for another minute.
Sprinkle salt, black pepper and Cajun seasoning evenly over raw shrimp and add to the skillet. Cook about 2 minutes per side, until the shrimp has just turned pink. Turn heat down to medium and pour in pasta sauce. Add salt, a pinch of black pepper and Italian seasoning to the sauce – stir well to incorporate all ingredients into sauce. (At this point, you should taste the sauce to check on the spice level. You may want to add a pinch or two more of the red pepper flakes for an extra spicy flavor.) Add the chopped parsley to the sauce and stir well.
Spoon the cooked fettuccine into the sauce mixture and stir well so that all of the sauce covers the pasta evenly. Serve in bowls topped with grated parmesan cheese.