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Source: Food and Wine Quick from Scratch

Shrimp Fra Diavolo with Vermicelli
The thin strands of pasta soak up this spicy tomato sauce to form a flavorful mound punctuated with shrimp.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 19 minutes
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2 tablespoons cooking oil
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups canned crushed tomatoes in thick puree, (one 16-ounce can)
1/4 teaspoon dried red pepper flakes
1/4 cup water
1/4 cup fresh parsley, chopped
3/4 teaspoon salt
1 pound medium shrimp, shelled
3/4 pound vermicelli




In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the tomatoes, red-pepper flakes, water, parsley, and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the shrimp and cook, covered, just until the shrimp are pink, about 4 minutes.

In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the tomato sauce and shrimp.


Wine Recommendation: Look for a refreshing, fruity red to contrast with the heat of the red-pepper flakes. A bottle of food-friendly dolcetto or barbera from the Piedmont region of Italy would be perfect.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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