Shrimp Fra Diavolo

So this got 5 stars on CL, and is floating around WeWa as terrific. I thought it was on the gross side. Too much tomato sauce (which I'm not a fan of). And the mushrooms (which I love) tasted jarred or canned (herck) even though I saw them fresh.

If there were no sauce or mushrooms, this might have been decent.

Shrimp Fra Diavolo

Italian for "brother devil," fra diavolo sauce is usually tomato-based and always spicy. Although not traditionally included, mushrooms offer an earthiness that balances the sauce's heat. For a truly fiery dish, increase the crushed red pepper to 3/4 teaspoon.

8 ounces uncooked spaghetti
1 tablespoon olive oil
4 cups sliced cremini mushrooms (about 10 ounces)
2 1/2 cups Basic Marinara (I used Barilla or Classico)
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound peeled and deveined medium shrimp
Parsley sprigs (optional)

Cook pasta according to package directions. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Serve over pasta. Garnish with parsley sprigs, if desired.

Yield: 4 servings (serving size: 1 1/4 cups shrimp mixture and about 1 cup pasta)

CALORIES 439 (17% from fat); FAT 8.5g (sat 1.3g,mono 4.4g,poly 1.7g); IRON 5.7mg; CHOLESTEROL 172mg; CALCIUM 118mg; CARBOHYDRATE 56.5g; SODIUM 660mg; PROTEIN 33.8g; FIBER 5g

Cooking Light, OCTOBER 2007