I haven't actualy tried this recipe yet, but it looks really yummy and relatively safe! It might have too much olive oil in it, though - so maybe try a smaller amount.
Shrimp Fra Diavolo Serving: 6 main-dish servings Total Time: 20 minutes
Ingredients: 1 package (16 ounces) thin spaghetti Salt 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, crushed with garlic press 1/4 teaspoon crushed red pepper 1 can (28 ounces) whole tomatoes 1 pound shelled and deveined large shrimp 1/4 cup loosely packed fresh parsley leaves, chopped
Directions: 1. Heat large, covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook, covered, 5 minutes or until tender and golden, stirring often. Add garlic and crushed red pepper; cook 1 minute.
3. Add tomatoes with their juice and 1/2 teaspoon salt; heat to boiling over medium-high heat, breaking up tomatoes with side of spoon. Reduce heat to medium and cook, covered, 5 minutes. Stir in shrimp and cook, covered, 5 minutes or until shrimp turn opaque throughout.
4. Drain pasta; return to saucepot. Add shrimp mixture; toss well to combine. Sprinkle with parsley.