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Dr. Sinatra’s Spicy Shrimp Fra Diavolo Recipe

When it comes to creating a delicious, healthy, and satisfying pasta dish, combining a high-protein pasta with organic and high vibrational marinara sauce, a quality protein and a vibrant vegetable is the way to go! That is exactly what I did for this zesty and hearty shrimp fra diavolo. I love this dish because shrimp are a cinch to cook up and they add protein and omega 3’s – important when you’re eating carbs. Broccoli adds a ton of vitamins and nutrients and healthy fiber. I combine broccoli with tomato sauce whenever I can because the sulforaphane in broccoli and the lycopene in tomatoes have a powerful synergistic effect in the body. Adding olive oil not enhances flavor and increases satiation, it helps your body absorb lycopene – that’s a home run in my book!

*Choose organic / wild-caught ingredients whenever possible*

cold-pressed Vervana garlic olive oilToss the shrimp in a bowl with the olive oil and dipping blend and 2 grinds of the salt blend. Heat 3 Tbsp of olive oil on medium-high heat in a large skillet (if you are using fresh garlic, add it in). Add the shrimp and saute for 2 to 4 minutes until they turn opaque and pink. Remove from skillet and set aside. Add the broccoli to the skillet with ⅓ cup of water and cover. Cook on medium-high heat, stirring occasionally and adding water as necessary until broccoli is cooked but still firm (al dente). Add the shrimp and the jar of sauce into the skillet with the broccoli and cook on low to medium heat, just to warm through and meld flavors. In a stock pot, bring 4 cups of water and 2 grinds of salt to a boil and add the pasta. Once cooked, toss pasta in 2 tsp of olive oil and spoon into four bowls. Spoon equal portions of the sauce and shrimp mixture onto the pasta and enjoy!! 

Alternative preparations: If you want to add more heat to your fra diavolo sauce, use a spicy olive oil to kick things up –jalapeño-garlic flavored olive oil gives just the right kick of heat.

© Stephen Sinatra, MD. All rights reserved.

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