get yer mental right
Wild Caught Shrimp Fra Diavolo
Please make sure the shrimp are not sourced from Thailand or anywhere in Southeast Asia, as you’ll be unwittingly supporting slavery and human trafficking. Please read this Pulitzer Prize winning investigation from the Associated Press.
One pound of wild caught shrimp, cleaned and thoroughly washed.
2 servings of Linguini, or pasta of your choice. I use exclusively Montebello Organic Pasta from Italy, sold at Whole Foods and all fine grocery stores, plus, it’s not expensive.
1 jar of organic peeled tomatoes. I use exclusively Jovial from Italy.
1 packet of organic crimini mushrooms, or variety of your choice.
1 small organic red onion, or variety of your choice.
3 large organic garlic cloves.
¼ teaspoon of organic crushed red pepper flakes.
Organic olive oil.
1/4 stick of organic unsalted butter.
Peel and chop onion.
Peel, crush and dice the garlic cloves.
Crush the whole peeled Italian tomatoes.
Thoroughly wash and slice the mushrooms.
Fill a large pot to a safe level, about two inches below the top, with filtered or bottled water. Bring to a boil, add a dash of olive oil, and carefully place the pasta into the water.
Heat a large skillet on high, add two tablespoons of olive oil, toss in the crushed red pepper flakes, and sauté for about thirty seconds. Drop in the onion and cook until translucent. Add the garlic and cook for another thirty seconds, add the peeled tomatoes, and mushroom, sautéing for another three minutes, turn off and cover.
In a separate pan, melt a quarter stick of butter, being careful not to caramelize it drop in the shrimp. Cook until pink, about three minutes. Cooking the shrimp separately keeps it from flavoring whatever fra diavo
Drain the pasta and using tongs, lay it into the pan containing the fra diavolo sauce and toss until coated. Twist the pasta with the tongs, and place onto the plates, adding whatever sauce and mushrooms didn’t make it over. Tong the shrimp on top, making sure to drip off any excess butter sauce and sprinkle on some grated parmigiano.
Cut a few slices of my organic, “no knead” olive bread, and tuck in; so delicious.