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| Langostino Fra Diavolo |
Try this easy (an much less expensive) twist on the standard Lobster Fra Diavolo.
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Origin: From the Kitchen of LindySez
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Ingredients:
8 ounces COLAVITA Tagliatelle Pasta, cooked according to package directions, drained, 1/2 cup cooking liquid reserved
2 tablespoons COLAVITA Extra Virgin Olive Oil, divided
2 tablespoons minced garlic, divided
1 pound langostino or shrimps, deveined
1 onion, finely chopped
1 teaspoon red pepper flakes
1 teaspoon chopped fresh basil
1/2 teaspoon dried oregano, or 1 teaspoon fresh
2 tablespoons tomato paste
1/4 cup dry white wine
1 (28-ounce) can COLAVITA Crushed Tomatoes
Salt and freshly ground pepper, to taste
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Preparation:
1. In a large skillet, heat 1 tablespoon oil; add 1 tablespoon garlic and the langostino; saute until the langostino are pink and just cooked through. Remove and keep warm.
2. Add the remaining oil along with the onion; saute for 5 minutes or until the onion is soft. Add the garlic, red pepper flakes, basil, oregano and tomato paste. Saute for about 3 minutes, then add the wine. Boil until reduced by half; add the crushed tomatoes. Simmer 5 minutes; return the langostino to the pan and simmer until heated through, adding reserved pasta water if it seems too thick. Serve over pasta. Makes 4 servings.
Per Serving: 487 Calories (19.1% from fat); 10g Fat (1g Sat, 5g Mono, 2g Poly); 34g Protein; 63g Carbohydrate; 6g Dietary Fiber; 173mg Cholesterol; 767mg Sodium. Food Exchanges: 3 Grain (Starch); 3 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat.
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