Shrimp Fra Diavolo
Saving money when serving shrimp is easy: the smaller the shrimp, the lower the price. For the best budget stretcher, you can use popcorn shrimp and serve this Italian favorite over linguine.
1/4 cup olive oil
1 clove garlic, chopped
2 Tbsp fresh parsley
1 (16-ounce) can plum tomatoes
1/4 tsp red pepper flakes
1 tsp dried oregano
1 tsp salt
3 lb shrimp
Preheat oven to 400°F. Grease a large baking dish. Heat oil in a medium skillet over medium heat. Add garlic. Cook until translucent, about 2 minutes.
Add parsley, undrained tomatoes, pepper flakes, oregano, salt and pepper to skillet; mix well. Simmer for 10 minutes.
Meanwhile, peel and devein shrimp. Arrange in prepared baking dish.
Pour tomato mixture over shrimp. Bake until shrimp are tender, about 20 minutes.
Shrimp Diavolo recipe tip: To peel shrimp quickly, use kitchen scissors. Cut the shrimp shell from top to bottom. The shell and the vein will easily slip off.