CEiMB: Shrimp Fra Diavolo

This week's CEiMB, Shrimp Fra Diavolo, was chosen by Jennifer.  I was happy to see this recipe on the list especially since we are trying to eat more vegetarian and fish dishes.  The sauce was great!  The oregano and red pepper flakes added great flavor.  I also added some broccoli to give us another vegetable.  My husband and I were really happy with this dish and will probably make it again!  Thanks for a great pick!

Shrimp Fra Diavolo

adapted from So Easy

2 TBS of olive oil

1 red onion, diced

4 cloves of garlic, minced

1 TBS of tomato paste

1 TBS of fresh oregano, chopped

1/2 tsp of red pepper flakes

1/2 cup of dry white wine

3/4tsp of salt

1/2 tsp of fresh cracked black pepper

1 28oz can of crushed tomatoes with Basil

12oz of cooked spaghetti (with some pasta water reserved)

12oz of uncooked shrimp, peeled and cleaned

4 cups of fresh spinach

1 head of broccoli florets

Heat the olive oil over medium heat in a large skillet.  Add the red onion and garlic.  Sauté for 5 minutes.  Add in the tomato paste, oregano, and red pepper flakes.  Cook for 1 minute and combine well.  Add in the wine and cook for 2 minutes.  Stir in the tomatoes, salt and pepper.  Add the shrimp and broccoli to the pan, cover, and cook for 4 minutes.  Then add the pasta and spinach.  If the sauce is too tight (it will not incorporate with the pasta) add in  a 1/4 cup to 1/2 cup of pasta water.  Garnish with some fresh lemon zest.  Enjoy!