Shrimp Fra Diavolo

Around the World with Rania - "Recipes from Italy"
KDKA Pittsburgh Today Live 2/08/2012

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Shrimp Fra Diavolo

INGREDIENTS

1 pound fresh fettuccine (see recipe below)
1 one-pound bag frozen uncooked shrimp, thawed
2 tablespoons olive oil
1 - 24-ounce jar pasta sauce
1/2 to 1-teaspoon red pepper flakes (or to taste)

DIRECTIONS

Cook the pasta just until al dente. Remember that fresh pasta takes very little time to cook as opposed to packaged dry pasta.

Rinse the shrimp and pat them dry with paper towels. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until pink and cooked through, about 4 minutes total. Transfer to a plate. Add the pasta sauce to the skillet and cook until heated through. Drain the pasta and return it to the pot. Add the pasta sauce, shrimp, and pepper flakes to the pot and toss. Place over low heat until warmed through, about 1 minute.

Serves: 4

Pasta Fresca al U’ovo

Ingredients

4 cups sifted all-purpose flour 4 eggs 1-1/2 teaspoons salt 2 teaspoons olive oil Enough warm water to bring the mixture to smooth dough

Directions

Place the flour, eggs, salt, and oil in the bowl of a food processor fitted with a steel blade. Process the mixture until it resembles a coarse meal. Begin adding the water very slowly through the feed tube while processing. Add enough liquid to bring the dough together. Roll and cut pasta as directed on the Atlas Pasta machine.