Shrimp Fra Diavolo

Your Shrimp Fra Diavolo is going to be easy to get ready and better than eating out. Have 10-12 large shrimp (or more if smaller) peeled, deveined  and ready to go. Put a pot of salted water on the stove for the pasta. When it starts to boil put in the pasta and stir it up right away to keep it from sticking together.

IMG_2178In the mean time put about 3 1/2 cups of marinara sauce in a skillet, that is big enough to handle the shrimp and the pasta, on at medium high. You can use your own sauce or some canned or jarred from the store. Add a tbsp. of red pepper flakes to the sauce and stir them in. When it starts to simmer lower it to medium. Add the shrimp and spread them out so they are all laying flat. Turn them over as soon as they start to get pink and do the other side.

IMG_2179The pasta should be a little firmer than al dente about now. Push the shrimp off to a side and spoon the pasta into the sauce. Add a spoon of the pasta water to the pan and mix it in. Let the pasta and the shrimp finish cooking together for about 1-2 minutes.

IMG_2180

Serve it up with your favorite wine and some warm homemade bread.

Buono Appetito!!

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Shrimp Fra Diavolo with Rigatoni BigOven - Save recipe or add to grocery list Yum
Shrimp Fra diavolo is shrimp in a spicy marinara sauce.
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Have 10-12 large shrimp (or more if smaller) peeled and deveined ready to go. Put a pot of salted water on the stove for the pasta. When it starts to boil put in the pasta and stir it up right away to keep it from sticking together.
  2. In the mean time put about 3 1/2 cups of marinara sauce in a skillet, that is big enough to handle the shrimp and the pasta, on at medium high. You can use your own sauce or some canned or jarred from the store. Add a tbsp. of red pepper flakes to the sauce and stir them in. When it starts to simmer lower it to medium. Add the shrimp and spread them out so they are all laying flat. Turn them over as soon as they start to get pink and do the other side.
  3. The pasta should be a little firmer than al dente about now. Push the shrimp off to a side and spoon the pasta into the sauce. Add a spoon of the pasta water to the pan and mix it in. Let the pasta and the shrimp finish cooking together for about 1-2 minutes.
  4. Serve it up with your favorite wine and some warm homemade bread. Buona Appetite!!
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Chicken Florentine an easy way!

Chicken Florentine is a favorite of ours, our family and our friends. Two of our granddaughters helped me make it once and it became extra special from then on. 

IMG_2238You could pound some halves of chicken breasts flat and keep them in the freezer ready to go. We also keep a bag of tenders that we buy frozen and keep them on hand. Put a frying pan big enough to handle the chicken pieces on the stove at medium high and a pot with salted water to boil for the pasta. Salt, pepper and garlic powder one side of the chicken. Place the chicken in the pan seasoned side down and then season the up side. Cook them for about three minutes a side or until you are satisfied that they are cooked through. The juices will run clear and they will be firm to a finger poke. Squeeze the chicken over to the side and put the spinach on the exposed portion of the pan. Turn it and let it get barely wilted.

IMG_2240Spread the chicken out again and cover it with the spinach. Top the spinach with the mozzarella. Surround the chicken with the marinara. When the pasta is al dente add it to the sauce and gently turn it over to let it get covered with the sauce. 

IMG_2242

 

When the cheese has melted serve it up! With some chianti and some good bread.

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Chicken Florentine BigOven - Save recipe or add to grocery list Yum
Chicken Florentine is basicly chicken with spinach. It can be served with cream sauce, wine sauce, tomato sauce, etc.
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Course Main Dish
Cuisine Italian
Prep Time 8 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 8 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. You could pound some halves of chicken breasts flat and keep them in the freezer ready to go. We also keep a bag of tenders that we buy frozen and keep them on hand. Put a frying pan big enough to handle the chicken pieces on the stove at medium high and a pot with salted water to boil for the pasta. Salt, pepper and garlic powder one side of the chicken. Place the chicken in the pan seasoned side down and then season the up side. Cook them for about three minutes a side or until you are satisfied that they are cooked through. The juices will run clear and they will be firm to a finger poke. Squeeze the chicken over to the side and put the spinach on the exposed portion of the pan. Turn it and let it get barely wilted.
  2. Spread the chicken out again and cover it with the spinach. Top the spinach with the mozzarella. Surround the chicken with the marinara. When the pasta is al dente add it to the sauce and gently turn it over to let it get covered with the sauce.
  3. When the cheese has melted serve it up!
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