Shrimp and Kelp Fra Diavolo by Dave Santos

• 2 tablespoons extra-virgin olive oil

• 1 cup finely diced onion (from 1 medium onion)

• 5 cloves garlic, sliced

• 1 tablespoon chili flakes

• One 16-ounce can crushed tomatoes

• 1 teaspoon sugar

• 1⁄2 tablespoon salt

• 4 cups kelp noodles

• 12 large raw shrimp, shelled, deveined, and diced

• 12 leaves basil, torn

• Grated Parmesan (optional)

To a medium saucepan over medium heat, add the olive oil and onion. Sauté the onion for about 3 to 5 minutes, until softened and slightly colored. Add the garlic and chili flakes, and sauté for another minute. Add the tomatoes, sugar, and salt, and bring to a boil. Once it’s boiling, lower the heat to a slow simmer, and cook for 15 minutes. Taste for seasoning at this point, and adjust as needed. Add the kelp, and heat through, about 5 minutes (or to desired tenderness), and then add the shrimp. Cook gently for another 4 minutes, until the shrimp are cooked and tender. Fold in the basil, and serve. Put fresh Parmesan on top if desired.

Excerpted from EAT LIKE A FISH by Bren Smith. Copyright © 2019 by Bren Smith. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.