Quick Fra Diavolo with Clams and Shrimp
Let’s be honest, everyone will find themselves standing in front of the fridge after a long day of work, trying to decide what to make for dinner. Not really feeling up to getting involved in a complicated dish or meal, you want something quick and tasty. We’ve all been there…even me!
I found myself in this exact scenario last Friday…what to make? What’s quick? What’s delicious? (Hint, it’s not candy!) I raided my pantry and came up with the following quickie fra diavolo sauce. Fra diavolo is any spicy sauce, red or white, made to be paired up with seafood. I started with a can of Progresso red clam sauce that I had in my pantry, spruced it up with the addition of shrimp, and kicked it up a notch with a bunch of spices and some wine. BAM!
You can adjust the spiciness according to your own personal tastes as well as use any pasta of your choosing. I’m currently going through a fettuccine phase myself, but I think any pasta would suit fine here. Just remember to add the shrimp last and to not overcook it. Mine took about 2-3 minutes in the hot, bubbling lava sauce to just cook through. Overcooking will yield rubbery shrimp and, really, who likes that?
I decided to congratulate myself on an inspiration well done and cracked open a bottle of Stone’s 13th Anniversary Ale. If you can get your hands on this beauty and/or if you’ve been hoarding this in the cellar as I have since last year, it’s time to give it a go! Brewed in very typical Stone fashion, the bouquet is hoppy, but finishes surprisingly malty. Very fruity on the front end with some mild chocolatey overtones, this was a very nice American strong dark ale.
Necessity…the mother of invention? You’re darn tootin!
Quick Fra Diavolo Sauce with Clams and Shrimp
As envisioned by TastyDesu
1 10.5 ounce can Red Clam Sauce (I prefer Progresso)
1/2 lb of shrimp, shelled and deveined
8 ounces dried pasta
3 garlic cloves, minced
1 medium onion, diced
2 tablespoons red pepper flakes
1/3 cup white wine
1 teaspoon dried oregano
1 tablespoon olive oil
salt and pepper to taste
fresh basil leaves
Bring large pot of salted water to boil. Boil pasta according to package directions for al dente. Drain and set aside.
In medium sauce pan, heat oil over medium high heat until oil begins to shimmer. Saute onions and garlic until onions begin to soften, about 3 minutes. Add can of red clam sauce, red pepper flakes, wine, and oregano. Bring to a simmer and let simmer for about 10 minutes to allow flavors to meld. Season with salt and pepper to taste. Add shrimp and continue cooking about 2 minutes or until shrimp is just no longer pink. Remove from heat. Toss pasta with sauce and top with torn, fresh basil leaves and serve.