Spinach and Shrimp Fra Diavolo
Total TimePrep: 20 min. Cook: 30 min.
This is a great recipe! I basically followed the recipe, but I did use dried basil and jarred minced garlic. I also used frozen shrimp, usually I like to cook with fresh shrimp but there was none to be had at the store that day I have a new found respect for frozen shrimp! I got baby spinach and coarsely chopped it because i didn't want it too fine and get lost in the sauce. And I also was a bit heavy on the red pepper flakes because we like spicy dishes, and I added in some cooked rotini at the end instead of serving it over pasta. Served with a loaf of garlic bread - just the kind you get at the store in the oven ready foil wrapper and it was a perfect and quick meal. I made this just a week ago for the first time and have been asked to make it again tomorrow! Definitely a keeper for my family!
Turned out fine. No complaints, but also didn't taste incredibly special for being a "contest winner." This dish was good, but if you make tomato-based sauces enjoy Italian dishes frequently, this might not stand out.
Turned out very well. Can make it as spicy as you want, with amount of red pepper flakes.
Shrimp is my go to protein for meals in a hurry because it cooks up in minutes; I also keep a bag of frozen peeled RAW shrimp in the freezer - Costco makes it economical to do so. This dish is so easy and delicious as is and my family loved it. Next time I may try subbing Rotel tomatoes with green chilies for the regular diced tomatoes to kick up the heat a notch. I served this with angel hair pasta. Lynne, Volunteer Field Editor
Excellent. Can't go wrong with this recipe.