Cook This Not That

Ricotta Cheesecake with warm Blueberries

Order up restaurant flavors without ever leaving home!

Cheesecake Factory's Frens Strawberry Cheesecake

Curiously enough, seafood-based pasta is usually the worst type of pasta on the menu. (Look no further than Olive Garden's Grilled Shrimp Caprese for proof.) Restaurants feel the use of a lean protein like shrimp frees them up to use massive quantities of butter, cream, and cheese, all but drowning out any chance of actually tasting the seafood in question.

Instead, we turn to a Little Italy favorite: spicy Shrimp Fra Diavolo, made from little more than crushed tomatoes, white wine, and a pinch of red pepper flakes.


You’ll Need:
	12 oz shrimp, peeled and deveined Salt and black pepper to taste ½ Tbsp olive oil 2 tsp red pepper flakes 1 small onion, chopped 2 cloves garlic, minced	¼ tsp dried oregano or thyme 1 (28 oz) can crushed tomatoes 1 cup dry white wine 8 oz spaghetti 2 Tbsp chopped flat-leaf parsley
How to Make It:
•	Season the shrimp with salt and pepper. Heat the oil in a large skillet or sauté pan over medium heat until hot. Add the shrimp and cook for 1 to 2 minutes, until just firm. Remove to a plate.
•	Add the pepper flakes, onion, garlic, and oregano to the pan; cook until the onions are soft. Add the tomatoes and wine and simmer for 10 to 15 minutes.
•	Meanwhile, cook the spaghetti according to the package instructions. Drain and return to the pot.
•	Season the sauce with salt and pepper. Fold the cooked shrimp into the sauce. Pour over the pasta and toss. Serve garnished with parsley.
	*Makes 4 servings / Cost per serving: $3.16* PER SERVING: 470 calories, 8 g fat (1 g saturated), 1,075 mg sodium, 61 g carbohydrates, 43 g protein

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