Rania’s Recipes: Shrimp Fra Diavolo & Pasta Fresca
Rania Harris continued her culinary trip around the world by showing off some Italian dishes on Pittsburgh Today Live!
Shrimp Fra Diavolo
- 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
- ½ to 1-teaspoon red pepper flakes (or to taste)
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.
Pasta Fresca al U’ovo
- 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
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.
Crisp Greens with Anchovy Vinaigrette
- 8 ounces mildly bitter salad greens, such as frisee or endive
- 5 oil-packed anchovy fillets
- 2 garlic cloves
- 2 tablespoons mild red wine vinegar
- ½ cup extra virgin olive oil
Trim and wash greens. If using frisee, separate leaves. If using endive, thinly slice. Place in a large bowl.
All ingredients in Bonjour Gourmet Salad Chef Salad Dressing Maker and blend well. Gently toss greens with vinaigrette and serve.