Shrimp Fra Diavolo

Another successful week at the Food Network Chef's Cooking Challenge. The chef for this week was Giada and I chose to make her Shimp Fra Diavolo. And a good choice indeed. The only thing I really did different was to add mushrooms to the mix and serve it over pasta, because those seemed like the logical things to do. If anyone is surprised at my decision to add mushrooms to a mushroomless dish, you clearly don't know me very well. I have an ongoing love affair with mushrooms. Oh, I also tossed in a few capers for good measure.

This may be my favourite Food Network Chef recipe yet! But, I guess I say that about every other week.

Shrimp Fra Diavolo - slightly modified from Giada De Laurentiis
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
8 oz fresh white mushrooms, quartered
1 medium red onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
1/4 teaspoon parsley
1/4 teaspoon basil
1 tablespoon capers
Linguine

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. (I bypassed the salt - knowing I was going to add capers, I didn't think I needed any extra salt).

Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp.

Saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.

Transfer the shrimp to a large plate; set aside.

Add the onion and mushrooms to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.

Add the tomatoes with their juices, wine, garlic, oregano, parsley and basil.

Simmer until the sauce thickens slightly, about 10 minutes.

Return the shrimp, capers and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.

Sprinkle with some grated cheese and serve over linguine with a side salad and cheesy garlic toast.

Makes 3-4 servings.