CEiMB: Shrimp Fra Diavlo with Spinach

This recipe was chosen by Jennifer.  I substituted fire roasted tomatoes for the no-salt-added and am so glad I did.  This dish definitely needed a little heat.  Totally easy dinner though!

Shrimp Fra Diavolo

Courtesy of Ellie Krieger

• 3/4 pound whole-wheat thin spaghetti
• 2 tablespoons olive oil
• 1 medium red onion, thinly sliced (I diced this)
• 5 cloves garlic, minced
• 1 14.5-ounce no-salt-added diced tomatoes (I used fire roasted)
• 1 cup dry white wine
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound large shrimp, peeled and deveined
• 3 cups lightly packed baby spinach leaves (3 ounces), coarsely chopped

Bring a large pot of water to a boil.  Add the spaghetti and cook until al dente and according to the directions on the package.

While the pasta is cooking, heat 1 tablespoon of the oil in a large pot over medium-high heat.  Add the onion and cook, stirring, until softened, about 3 minutes.  Add the garlic and cook, stiffing, for 1 additional minute.  Add the tomatoes, wine, tomato paste, the remaining 1 tablespoon of olive oil, the oregano, red pepper flakes, salt, and pepper, and simmer until the sauce thickens slightly, 8 to 10 minutes.  Add the shrimp and spinach and cook, stirring, until the shrimp is just cooked through, about 5 minutes.  Remove from the heat.  Add the drained cooked pasta to the sauce and toss until well combined.

Makes 4 servings