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Spinach and Shrimp Fra Diavolo

From Statesboro Market2Go

<p>A delicious and easy shrimp &amp; vegetable soup! Despite the name, you can actually substitute arugula or kale for the spinach if desired. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

2 tablespoons Olive oil
1 medium sized Onion (chopped)
5 cloves Garlic (minced)
1/2 to 1 teaspoon Crushed red pepper flakes
1 cup Dry white wine
1 14 1/2-ounce can Diced tomatoes (undrained)
8 ounces Tomato sauce
3 tablespoons Fresh basil (minced)
1 teaspoon Dried oregano
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 pound Uncooked shrimp (peeled and deveined)
3 cups Spinach (finely chopped)
OR arugula
OR kale
Grated Parmesan cheese (topping, optional)

Step by Step Instructions
  1. Heat the olive oil over medium-high heat in a large skillet. Add the onion and cook for 5 to 7 minutes. Add the garlic & red pepper flakes and cook for 1 additional minute. Add the wine, bring the mixture to a boil, and cook until the liquid is reduced by half.
  2. Stir in the tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook stirring for 10 minutes.
  3. Add the shrimp & spinach (or other green of choice), and cook stirring for 3 to 5 minutes. Top with grated cheese (if desired), and serve.