Call it Shrimp Fra Diavolo, as the Italians say, or simply spicy shrimp with tomatoes and onions in a garlic wine sauce.  Either way, this easy pasta dish is one to add to your recipe repertoire, pronto.

When it comes to pasta, I’m usually a marinara kind of gal.  I find cream sauces heavy and overly rich and oil based sauces often taste bland and greasy.  This fra diavolo sauce is the perfect middle ground—light, yet flavorful, with a kick of heat from the red pepper flakes.  Two bites into our pasta Saturday night, Jarrod and I agreed we’d be making it regularly.  That’s when you know you have a good recipe on your hands!