A small amount of cream adds a silky texture and great flavor without packing on fat and calories.
Maggiano’s Little Italy’s ‘Lighter Take’ Shrimp Fra Diavolo with Fettuccine
2 Tbsp. chopped garlic
1 tsp. paprika
¾ tsp. black pepper
½ tsp. kosher salt
¼ cup canola oil, divided
1½ lbs. large raw shrimp, peeled and deveined
12 oz. fettuccine
1½ cups rustic jarred tomato sauce
¼ cup heavy cream
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh Italian parsley
1. Whisk together garlic, paprika, pepper, salt and 2 tablespoons of the oil in a medium bowl; add shrimp, and toss to coat. Let stand 10 minutes.
2. Cook pasta in boiling salted water according to package directions. Drain pasta, reserving ½ cup cooking water.
3. Heat remaining 2 tablespoons oil in a large skillet over high. Remove shrimp from marinade with a slotted spoon, and add to skillet. Cook until a golden brown, about 1 minute per side. Stir in tomato sauce, cream, basil and parsley, and bring to a simmer. Add fettuccine and ¼ cup of the cooking water to sauce, and toss, adding more cooking water as needed. Remove from heat, and divide shrimp among 6 plates.
Active time: 15 minutes
Total time: 25 minutes