Seafood

Shrimp Diavolo

Name: Shrimp Diavolo
Total time: 30 min
Yield: 4
Ingredients: 1 pound large shrimp, peeled and deveined; 1-2 tsp extra virgin olive oil (if needed for the onions); 1 medium onion, sliced thin; 1 jar Ragu Original Pasta Sauce; 1/2 cup dry white wine; 3 garlic cloves, chopped; 1/4 tsp dried oregano; 1 tsp dried basil; 1 tbsp unsalted butter; 1 tbsp sugar; 3 tbsp fresh Italian parsley (optional); 1 pound pasta or 5-6 cups steamed rice (2 cups uncooked); 3 tbsp extra virgin olive oil; 1 tsp chili pepper flakes; 1/2 tsp salt

A spicy shrimp dish with a tomato-based sauce, perfect for serving over pasta or rice.

30 minutes4

shrimp pasta italian

Instructions

Toss the raw shrimp in a bowl with the extra virgin olive oil, salt, and red pepper flakes for the marinade. Add the mixture to a heavy-bottomed skillet on medium-high heat.
Sauté until the shrimp just turn opaque, 2 to 3 minutes.
Transfer the shrimp to a bowl and set them aside.
Add the onions to the same skillet, add more extra virgin olive oil if needed, and sauté until translucent, about 5 minutes.
Add the garlic and the wine and deglaze the pan for 30 seconds.
Add the Ragu pasta sauce, oregano, basil, butter, and sugar. Simmer until the sauce reduces to your desired consistency, about 10 minutes.
Return the shrimp and the accumulated juices to the pan, toss to coat, and simmer for about 1 minute more. Then, add the parsley.
Adjust for taste, combine with one pound of your choice of pasta or serve the sauce in a bowl and steamed rice in a separate bowl.