Shrimp Fra Diavolo

Ingredients:

• 4 tsp. extra-virgin olive oil
• 2 garlic cloves, peeled and halved
• 1 tsp. red pepper flakes
• 1 1 /2 lbs. peeled & deveined large shrimp
• 1/4 tsp. salt
• freshly ground black pepper
• 2 tsp. anchovy paste or 2 anchovies, finely chopped
• 1 bunch broccoli rabe (12  oz.), thinly sliced
• 2 tbsp. tomato paste

Makes 4 Servings

1. In a large skillet, heat the oil over medium-low heat. Add the garlic and 1/2 teaspoon of the red pepper flakes. Cook until garlic is golden, about 3 minutes.
2. Increase the heat to medium, add the shrimp, and sprinkle with salt and pepper. Cook, tossing frequently, until the shrimp turn pink and are just opaque in the center, about 3 minutes. With a slotted spoon, transfer the shrimp to a bowl and keep warm.
3. Add the anchovy paste to the skillet and stir to distribute. Add the broccoli rabe and remaining 1/2 teaspoon red pepper flakes. Stir to coat. Add the tomato paste and 1 cup water to the skillet. Cook, stirring occasionally, until the broccoli rabe is tender and the sauce thickens, about 5 minutes.
4. Return the shrimp to the skillet just to reheat. Add the salt and pepper to taste, if desired.
5. Divide the shrimp and sauce evenly among 4 plates and serve hot.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Fra Diavolo means devilish friar in Italian and this Italian classic has a spicy flavor to it. Shrimp Fra Diavolo is usually served over pasta. If you're on Phase 1, you can serve the shrimp over sauteed spinach; if you're on Phase 2, serve the shrimp over whole-wheat pasta mixed in with the sauce and it's delicious. You can substitute broccoli in place of the broccoli rabe and the meal is still delicious.