Green Chef

Shrimp Fra Diavolo

Summer squash, roasted red peppers, fresh mozzarella, basil pesto

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

For extra spice, stir in crushed red pepper flakes at the end of cooking. When cooking shrimp, make sure they are fully cooked and opaque. Dice vegetables evenly for uniform cooking. Add basil pesto to taste at the end for freshness and flavor.

Ingredients

4 oz Fresh Mozzarella Cheese
1 whole Roma Tomato
0.5 whole Yellow Onion
1 whole Summer Squash
10 oz Shrimp
2.25 oz Roasted Red Peppers
5.25 oz Italian-Seasoned Tomato and Roasted Red Pepper Sauce
1.75 oz Dairy-Free Basil and Garlic Pesto
0 Salt
0 Pepper
0 Olive Oil
0 Cooking Oil
0.25 cup Water

Tools

medium nonstick pan
medium bowl
measuring cup & spoons
thermometer

Click anywhere to see instructions →

Green Chef

Shrimp Fra Diavolo

Summer squash, roasted red peppers, fresh mozzarella, basil pesto

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

4 oz Fresh Mozzarella Cheese
1 whole Roma Tomato
0.5 whole Yellow Onion
1 whole Summer Squash
10 oz Shrimp
2.25 oz Roasted Red Peppers
5.25 oz Italian-Seasoned Tomato and Roasted Red Pepper Sauce
1.75 oz Dairy-Free Basil and Garlic Pesto
0 Salt
0 Pepper
0 Olive Oil
0 Cooking Oil
0.25 cup Water

Tools

medium nonstick pan medium bowl measuring cup & spoons thermometer

Mise en Place

Prepare Cheese and Vegetables

Medium dice 4 oz of fresh mozzarella cheese into pieces about ½ inch each. Small dice 1 whole Roma tomato into ¼ inch pieces. Cut ends off ½ whole (use 1 whole for 4 servings) yellow onion, peel, halve lengthwise, and dice into ¼ inch pieces. Trim ends from 1 whole summer squash, quarter lengthwise, then slice across into ¼ inch thick quarter-moons.

Rinse and Dry Shrimp

Rinse 10 oz of shrimp under cold water and pat dry with paper towels.

Gather and Prep Other Ingredients

Drain and pat dry 2¼ oz of roasted red peppers (use 4½ oz for 4 servings), then cut into strips or dice as preferred. Measure out ¾ cup water (use ½ cup for 2 servings) for the sauce. Set out Italian-seasoned tomato and roasted red pepper sauce and dairy-free basil & garlic pesto.

Prepare Tools and Seasonings

Get out a medium nonstick pan (use large for 4 servings), a medium bowl, measuring cups & spoons, a thermometer, paper towels, cooking oil, olive oil, salt and pepper.

Cooking Steps

Prep the ingredients

Medium dice fresh mozzarella cheese into pieces, about ½ inch each. Small dice Roma tomato into pieces, about ¼ inch each. Cut ends off yellow onion and discard peel. Halve lengthwise; cut half the onion (whole onion for 4 servings) into pieces, about ¼ inch each. Trim ends from summer squash. Quarter lengthwise. Lay flat and slice across into ¼-inch thick pieces.

Make the topping

Place mozzarella and tomato in a medium bowl. Lightly season with ¼ teaspoon salt (½ teaspoon for 4 servings) and a pinch of pepper. Drizzle with 1 tablespoon olive oil (2 tablespoons for 4 servings). Toss to combine.

Cook the shrimp

Rinse shrimp. Pat dry with paper towels. Heat 1 tablespoon cooking oil in a medium nonstick pan (large nonstick pan for 4 servings) over medium-high heat. Add shrimp to hot pan. Season with salt and pepper. Cook 3-4 minutes, or until fully cooked. Transfer to a plate.

Cook the veggies

Heat 1 teaspoon cooking oil in the pan used for shrimp over medium-high heat. Add onion, roasted red peppers, and summer squash to hot pan. Season with salt and pepper. Cook 3-4 minutes, or until onion begins to brown, stirring occasionally.

Make Fra Diavolo sauce

Add shrimp, Italian-seasoned tomato & roasted red pepper sauce, and ¼ cup water (½ cup for 4 servings) to pan. Stir to combine. Sprinkle with tomato and mozzarella cheese topping. Reduce heat to medium. Simmer 2-3 minutes, or until sauce is warmed through and cheese is softened.

Plate your dish

Divide shrimp fra diavolo between bowls. Drizzle with dairy-free basil & garlic pesto to taste. Enjoy!

← Click anywhere to see ingredients