Connect with your Facebook account to submit your delicious recipe.

Thank you NAME for submitting your recipe

Supper for a Steal's Shrimp Fra Diavolo With Chilean EVOO

Supper for a Steal’s sautéed recipe is fresh and deliciously elegant!

INGREDIENTS

  • 1 lb large shrimp, peeled and deveined
  • 1 tsp salt
  • 1 tsp crushed red pepper (or more if you like spice)
  • 3 tbsp Chilean olive oil
  • 1 medium onion, sliced
  • 1 14.5oz can diced tomatoes
  • 1 cup dry white wine
  • 3 cloves garlic, minced
  • ¼ tsp dried oregano
  • ¼ tsp dried parsley
  • ¼ tsp dried basil
  • 8 oz spaghetti

preparation

  • In a medium bowl toss shrimp with salt and red pepper flakes.  

  • Heat the Chile Olive Oil in a large skillet over medium high heat. Once hot, add the shrimp and sauté for 3-4 minutes. 

  • Transfer to a large plate and set aside.

  • In the same skillet sauté onion until translucent, about 5-8 minutes. Add 1tsp of Chile Olive Oil if necessary.

  • Begin boiling water for spaghetti in pot.

  • Add tomatoes with juice, wine, garlic, oregano, parsley, and basil and simmer 10-15 minutes. While simmering begin to cook spaghetti so it will be finished at the same time as the sauce.

  • Toss shrimp and accumulated juices back in with tomatoes and warm through. 

  • Recipe via Supper for a Steal

  • Related Recipes: 

  • Tuna & Shrimp Ceviche Marinated with Chilean EVOO 
  • Seared Salmon with Pacific Seaweed
  • Salmon Ceviche with Merquen & Spiced Quinoa

ABOUT US

The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US

informaciones@chileoliva.com T. 56 (2) 891 99 32 F. 56 (2) 891 99 36

FOLLOW US