Shrimp Fra Diavolo with Pasta Aglio Olio aka Devil Shrimp with Garlic and Olive Oil Pasta

For Shrimp:

1lb raw shrimp

1 onion- any kind

1 tsp. salt

1 tsp. red pepper flakes

1 10 oz. can of rotel

1 cup chicken broth or vegetable broth

3 cloves garlic, finely minced

1 tsp. Sriracha

Olive oil

For Pasta:

1 lb. gluten free chickpea spaghetti or preferred spaghetti brand

5 cloves garlic, finely minced

⅓-½ cup cup olive oil

Reserve ½ cup pasta water

1 cup Follow Your Heart Dairy Free Parmesan or preferred parmesan brand

¼ tsp red pepper flakes

Black pepper to taste

Start by boiling water for your pasta.   Toss raw shrimp with red pepper flakes and salt.  Heat a shallow skillet on medium with olive oil and add in shrimp.  While the shrimp are cooking, slice up your onion.  The shrimp will only take a minute or two until they are pink and plump.  Take shrimp out and set aside.   Next, saute the onion in the same pan until almost translucent.  Add in sriracha and stir.  Then add in garlic until fragrant.  Last, add chicken broth and rotel.  Turn pan to low and let it reduce for 10 minutes.

Next drop spaghetti in boiling water and cook until al dente.  In another medium depth skillet on low add in ⅓ cup olive oil.  Right before pasta is done reserve ½ cup of pasta water.  Before you drain the rest of the pasta water add garlic to olive oil.  Drain pasta and add it directly to the olive oil and garlic.  If it coats the pasta evenly, move on, if it looks like it needs more olive oil add it here.  Sprinkle on lots of black pepper, red pepper flakes, and parmesan.  Add in pasta water a little at a time until the oil, water, and cheese adhere to the pasta creating a sauce.  Throw shrimp back in onion and tomato mixture to warm up.  When everything is warm, plate and serve!

Serves 2-4.