So I sat on my couch contemplating what to do with the shrimp. I started to taste the crushed red pepper in my mind, the garlic, the tomato. I had zucchini that was waiting to be turned in to magnificent strands of, um, zucchini.
8 small zucchinis
1 tbsp olive oil
pepper and oregano to taste
Using a spiral slicer, make zucchini into something vaguely linguini shaped, put in a colander, toss in salt and let drain for an hour.
Shrimp Fra Diavolo:
1 lb raw shrimp
1 28 oz can diced tomatoes
5 cloves of garlic
2 tbsp olive oil, divided
Juice of 1 lemon
3 Tbsp tomato paste
1 tsp crushed red pepper
1 tsp oregano
1 tsp basil
1/2 tsp smoked paprika
1/2 tsp thyme
1/4 tsp fennel seeds (optional)
1/8 tsp anise seeds (optional)
Mix spices together and set aside
In a large pan, heat 1 tbsp of olive oil. Add shrimp (peeled) and cook for about 2 minutes. Remove shrimp from pan and set aside.
Add other tbsp of oil to the pan and heat. Add garlic, cook for about 30 seconds, then add the rest of the spices. cook for another 30 seconds. Add the canned tomatoes. Mix in the lemon juice and tomato paste and simmer. Add the shrimp back in and cook for a few more minutes.
Once you got that simmering, heat the oil for the zucchini in a different pan. When hot, add zucchini. then add the pepper and oregano. Cook for a few minutes then drain excess water.
Put Zucchini Linguini on plate and top with Fra Diavolo. Enjoy!
Apparently some ASU team won some game last night. I guess football. I don't know. So perhaps I inadvertently celebrated a Sun Devils victory with this diabolically delicious dish. However, I did not conjure enough of Hell's minions to assist the NJ Devils and they were defeated 6-2 by the Islanders.