Shrimp Fra Diavolo
with Caramelized Onions and Chili Flakes
Sundried tomato pesto and chili flakes are key ingredients in a spicy and savoury sauce that coats juicy shrimp and hearty fusilli pasta. Caramelized onions add sweetness and complexity to bring you a meal that is delectably simple.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
170 g
Fusillis
(Contient Blé)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
1 pièce(s)
Oignon jaune
1 pièce(s)
Gousses d'ail
7 g
Persil
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
4 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Soya, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait Peut contenir Soya, Sulfites)
1 cc
Flocons de piment
Informations nutritionnelles
Ustensiles
Instructions
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
- When fusilli is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.
In dev: Check timing of pasta cook
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Stir in half the cooking wine.
- Add garlic to the pan. Cook, stirring often, until fragrant, 30 sec.
- Add crushed tomatoes, sun-dried tomato pesto, reserved pasta water, half the Parmesan and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring occasionally, until slightly reduced, 7-8 min. Season with salt and pepper, then stir to combine.
- Remove from heat.
- Transfer sauce to the pot with fusilli.
- Carefully wipe the pan clean.
Dev: check reduction time
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp and the remaining cooking wine. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer half the shrimp to the pot with rigatoni and sauce. Season with salt and pepper, then stir to combine.
- Divide rigatoni between bowls. Top with shrimp.
- Sprinkle with parsley and remaining Parmesan.