Shrimp Fra Diavolo

Ingredients:
1 jar of fire roasted tomato sauce (Barilla)
1 package of protein+thin spaghetti
6 garlic cloves, diced
1 small onion, diced
1 serrano pepper, cut in half and seeds removed
2 cups seafood stock
Olive oil
4 TBSP butter
1.5 pounds raw, peeled and deveined shrimp. I kept tails on for look
4 handfuls of fresh spinach
1 TBSP garlic powder
1 TBSP pepper
1 tsp oregano
1 tsp italian seasoning
2 tsp hot paprika
1 tsp basil
Salt and red pepper flakes to your taste
Additional seasoning sprinkle for shrimp
Grated Parmesan for topping
Optional: 1/4 cup ricotta cheese and chopped parsley for garnish

Directions:
1. Start a large braising pan with 2 turns of olive oil over medium heat. Add chopped onions and sweat for about 8-10 minutes or until translucent.

2. Add in your spices and serrano pepper. Allow spices to bloom, stir and let cook for 1-2 minutes.

3. Add 1 cup stock and deglaze and simmer for 2 minutes.

4. Add tomato sauce, stir, add in some salt and red pepper flakes, add rest of stock and simmer.
5. Taste for seasoning after 10 minutes. Adjust seasoning. Continue to simmer at least another 10 minutes while you are preparing shrimp and cooking pasta.

6. Season shrimp with olive oil, salt, pepper, paprika. Keep refrigerated until ready to use.
7. Bring a pot of water to a boil. Cook pasta according to package directions. Save 1 cup of pasta water. Drain pasta and reserve.
8. Add butter to sauce and stir.
9. Add spinach to sauce, a little more salt and pepper and stir. Taste for seasoning again. You should get some heat as it is Fra Diavolo Sauce.
10. Add in shrimp to sauce. Cover and simmer on low for 6-7 minutes.
11. Move the shrimp to the side of the pan creating a little well in the center. Using tongs, grab some pasta, twist it in the sauce pond and then plate it. You don't need the pasta to have a lot of sauce. As you scoop the shrimp out with a spoon you will grab some more sauce and spinach this way.
12. Garnish with a spoonful of ricotta, grated parmesan, fresh parsley and more red pepper flakes if you desire.


Wine pairing:
Bonatti
2013 Lagrein
Paso Robles, CA
This wine has a savory side. It is earthy, chewy, full-bodied, but light on the palate. This is a versatile wine to pair with any dish. I took a chance on this wine with seafood pasta. But the wine has just enough fruit and a juicy mouthfeel to compliment this spicy dish.

Enjoy!