Judge Chris Presides

Sometimes, I try to be a good sister.

*Fingers crossed that gloating about it here won't discount any karmic points I have coming*

This summer began the beginning of my brother Chris's hospital rotations for medical school. Long hours working and traveling to and from his hospital in the Bronx meant that he'd come home exhausted, drained, and in dire need of a break. To the younger sister left twiddling her thumbs after her   internship ended, I mostly realized that he'd be famished.

Cue a slew of culinary exploits! With a kitchen bigger than 5 square feet and the proper appliances (Kitchen Aid Mixer-- the dream!!), being home enabled me to make some awesome stuff for Chris, my other family members, and myself! Insert video montage here

It really was fun as not only is Chris a great cook himself (He and Stephanie have perfected the homemade pizza and I love their sauce), but a great appreciator of good food. So, as much as I strived to give him a great meal when he got back, I wanted the judge to give me his score!

One of our favorites this summer was Shrimp Fra Diavolo served over linguini. White wine thickens the marinara and red pepper flakes give it a powerful (but not overwhelming) kick. The linguini is able to pick up the essence of the shrimp and sauce, making every bite a winner!

I hope you try it! Delicious and simple! Chris definitely approved by the way.

Shrimp Fra Diavolo

• 1 pound large shrimp, peeled, deveined
• 1 teaspoon salt, plus additional as needed
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil, plus 1 to 2 tablespoons
• 1 medium onion, sliced
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup dry white wine
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoon chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves
• 1/2 box pasta, linguini

1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. 

2. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. 

3. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. 

4. Season with more salt, to taste, and serve over linguini!