Fresh Spicy Shrimp Pasta

I recently won a seafood package and I knew that the moment I got it I was going to make a version of one of my favorites Shrimp Diavolo. The spicy tomato and shrimp pasta was one of my favorites my whole 2nd pregnancy and it has been on my mind but I was waiting until we ate through some of our food we had in the house and had a night to really relax and enjoy it with a glass of wine. While it is usually made with canned diced tomatoes I opted to make it with small cherry/salad tomatoes and add baby spinach to it as well for the added nutritional boost and it was perfect! So simple to make and so much better than going out for dinner as you can relax and actually hear each other talk. It hit the spot!

Do you have a favorite meal you like to make at home for a nice night in instead of going out to dinner?

Fresh Spicy Shrimp Pasta
Makes 4 servings
1 pound large shrimp, peeled, deveined and tails removed (used Sizzlefish Wild Caught Gulf Shrimp)
2 tsp sea salt
1 tsp dried crushed red pepper flakes
3 TBSP extra virgin olive oil, plus 1 to 2 tablespoons
1 medium onion, chopped
3c cherry/ small tomatoes
1c dry white wine
3 garlic cloves
1/4 tsp dried oregano leaves
3 TBSP chopped fresh Italian parsley leaves
3 TBSP chopped fresh basil leaves
a few handfuls baby spinach, optional
8-12oz spaghetti, linguine, or pasta of choice (used one of my favorites Graofalo Gluten Free Spaghetti)

Bring a large stock pot of water and 1 teaspoon of salt to a boil. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 2-3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. 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 sauté until translucent, about 5 minutes. Grate in garlic, add wine and oregano. Add the tomatoes, cover, and simmer about 10 minutes, until the tomatoes burst. Drop pasta into boiling water and cook according to pasta package/instructions for the pasta you are using. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors come together. Stir in the parsley and basil. Drain pasta and toss with shrimp and tomato mixture, as well as spinach if adding (this will just wilt the spinach but it won’t be soggy) or plate with mixture on top of noodles. Enjoy!