Shrimp Fra Diavolo

Ingredients

• 28 ounce canned tomatoes diced undrained canned
• 0.5 cup bottled clam juice 
• 0.8 teaspoon pepper red divided crushed
• 0.5 cup cooking wine dry white
• 9 ounce fettuccine barilla fresh refrigerated
• 0.3 cup flat-leaf parsley fresh chopped
• 1 tablespoon rosemary fresh finely chopped
• 12 cloves garlic minced
• 1 tablespoon olive oil divided
• 0.3 teaspoon salt 
• 1.5 pounds shrimp deveined peeled

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Cook pasta in a Dutch oven according to package directions, omitting salt and fat.
2. While water comes to a boil and pasta cooks, combine shrimp, 1 1/2 teaspoons olive oil, and 1/2 teaspoon crushed red pepper in a bowl; toss well to coat shrimp.
3. Heat a large nonstick skillet over medium-high heat 2 minutes or until very hot.
4. Add shrimp; saut 1 minute.
5. Remove shrimp from pan; set aside. Reduce heat to medium.
6. Add remaining 1 1/2 teaspoons oil, rosemary, and garlic to pan; saut 3 minutes or until fragrant.
7. Add wine and clam juice; bring to a boil over medium-high heat. Boil 5 minutes or until liquid is reduced by half.
8. Add remaining 1/4 teaspoon crushed red pepper, salt, and tomatoes; return to a boil over medium-high heat, and cook 5 minutes, stirring frequently. Stir in shrimp and any juices; remove from heat.
9. Drain pasta well, and return to Dutch oven.
10. Add shrimp mixture and parsley; toss well.
11. Serve immediately.
12. Fra diavolo (frah de-AH-voh-loh), which translates as "brother devil," is a term that refers to a spicy dish that's seasoned heavily with black or red pepper.