Marukan Calabrian Chili Fra Diavolo Pasta

INSTRUCTIONS

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Pat the shrimp dry with paper towels and season with salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque and are slightly undercooked. Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the onion and cook for 5 minutes or until translucent. Add the minced garlic and chopped Calabrian chilies. Sauté for 1-2 minutes until fragrant. Add the oregano and stir,

Pour in the crushed tomatoes, wine, and Marukan Genuine Brewed Rice Vinegar. Stir well to combine. Bring the sauce to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld. If the sauce is too thick, you can thin it out with some reserved pasta water. Taste the sauce and adjust the seasoning with salt and pepper if needed.

Add the cooked shrimp back into the skillet with the sauce. Toss everything together until the shrimp is well-coated. Stir in the parsley and basil.

Add the cooked gluten-free pasta to the skillet and gently toss until the pasta is evenly coated with the sauce. Garnish with freshly chopped parsley, a drizzle of olive oil, and more black pepper.