Skillet Shrimp Fra Diavolo

Tender shrimp simmered in a mildly spicy garlic and basil marinara, tossed with gluten-free penne and paired with a crisp lemon-dressed green salad.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.34/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Pescatarian
• Low-Saturated-Fat
• Low-Sugar
• Low-Fat
• Low-Calorie

Tags

• sauté
• spicy
• quick
• classic

Ingredients

• 1 pound raw shrimp (peeled, deveined, tails removed)
• 8 ounce gluten-free penne pasta
• 2 tablespoon olive oil
• 4 clove garlic (minced)
• 0.5 teaspoon red pepper flakes
• 1 can canned tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon salt
• 4 cup mixed salad greens
• 1 lemon (juiced)

Instructions

1. Bring a large pot of salted water to a boil, add gluten-free penne pasta, and cook for 10 minutes until al dente; drain and set aside.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat, add minced garlic and red pepper flakes, sizzling for 1 minute until fragrant.
3. Pour in the canned tomato sauce, dried basil, and 3/4 teaspoon of the salt, bringing to a gentle simmer for 5 minutes.
4. Add the raw shrimp to the skillet in a single layer, cooking for 4 minutes, flipping once, until opaque, pink, and cooked through to 145°F.
5. Toss the drained pasta directly into the skillet to coat with the spicy tomato sauce and shrimp.
6. In a salad bowl, toss mixed salad greens with lemon juice, the remaining 1 tablespoon olive oil, and the remaining 1/4 teaspoon salt.
7. Serve the warm pasta alongside the dressed crisp green salad.

Notes

When reheating leftover portions, warm gently over medium-low heat with a splash of water to keep the sauce silky.

Nutrition (per serving)

• Calories: 395
• Protein: 21.7 g
• Carbohydrates: 59.9 g
• Fat: 9.1 g
• Fiber: 5 g
• Sodium: 1538 mg
• Saturated Fat: 1 g
• Sugar: 6.7 g
• Cholesterol: 145 mg