SHRIMP FRA DIAVLO

When you are watching your budget but don't want to feel deprived, make shrimp or other shellfish go further by using it as a topping in this devilishly spicy pasta dish. Bold flavors, including a lot of garlic and hot pepper flakes, make a little of this pasta go a long way. By halving the shrimp lengthwise along the vein line, you stretch the amount of shrimp even further, guaranteeing one in almost every bite. I like using canned tomatoes for a lighter, purer flavor, but you can also substitute 2 cups of pasta sauce for a little heavier coating.

• 8 ounces linguine

• 3 to 5 garlic cloves

•  ½ teaspoon red pepper flakes

•  ½ pound peeled and deveined shrimp, sliced on the vein line and patted dry

• 1 (14.5-ounce) can diced tomatoes

Prepare pasta according to package directions. Reserve ½ cup water before draining.

In a well-oiled skillet over medium-high heat, sauté garlic and red pepper flakes for 1 to 2 minutes, or until fragrant. Add shrimp and quickly sear on both sides. Remove from skillet and set aside. Add tomatoes and juice and simmer until thickened, about 10 minutes. Return shrimp and any juices to the pan and stir to combine. Season to taste with salt and pepper. Add drained pasta and stir to coat with sauce. If necessary, moisten with reserved pasta water. Makes 4 servings.

Source: Jeanne Besser for Cox News Service.

Per serving: 301 calories (6 percent from fat), 2 g fat (trace saturated), 86 mg cholesterol, 20 g protein, 50 g carbohydrates, 1 g fiber, 311 mg sodium.