Spicy Tiger Shrimp Fra Diavolo
with Fresh Tagliatelle & Watermelon Radish Salad
Cooking time
25 minutes
Servings
2/4
Calories
880 /serving
Devilishly good! This Italian classic is delightfully fiery with chili flakes, garlic and oregano—and the best part is that the shrimp cook right in the tomato sauce, before tangling with fresh pasta. A crisp side salad shines under white balsamic and Grana Padano vinaigrette.
We will send you:
- 340g Tiger shrimp
- 4 Garlic cloves
- 14g Parsley
- 1 Watermelon radish
- 1 Head of Boston lettuce
- 225g Fresh tagliatelle
- 400ml Tomatoes (canned)
- 1g Dried oregano
- 1g Chili flakes
- 30ml White balsamic vinegar
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Shrimp • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Olive oil
Total Fat
40 g
Saturated Fat
13 g
Sodium
1940 mg
Total Carb
88 g
Sugars
13 g
Protein
47 g
Fibre
10 g
Preparation
Make the sauce
- Bring a medium pot of salted water to a boil.
- Mince the garlic.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the garlic and chili flakes (start with ½). Sauté, 30 sec. to 1 min., until fragrant.
- Add the canned tomatoes, oregano and ½ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 6 to 8 min., until beginning to thicken.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Peel and quarter the watermelon radish; thinly slice.
- Separate the lettuce leaves; tear the leaves.
- Roughly chop the parsley leaves and stems.
Make the salad
- In a medium bowl, combine the vinegar (start with ½), 2 tbsp olive oil (double for 4 portions) and S&P.
- Add the lettuce, watermelon radish and ½ the cheese; toss well.
Cook the shrimp & combine the pasta
- To the pan of sauce, add the shrimp and cook, partially covered, stirring occasionally, 2 to 3 min., until partially cooked.
- Add the pasta, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water.
- Cook, stirring often, 2 to 3 min., until combined and the shrimp* are opaque and cooked through.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Off the heat, add the parsley; stir well.
Plate your dish
- Divide the pasta and shrimp between your plates.
- Garnish with the remaining cheese.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
