Shrimp Fra Diavolo
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt, plus more to taste
- 1 teaspoon crushed red pepper flakes, dried
- 3 tablespoons olive oil
- 1 medium onion, finely chopped,
- 1 can (14 1/2-ounce) tomatoes with juices, diced
- 1 cup dry white wine
- 3 garlic cloves, chopped,
- 1/4 teaspoon oregano leaves, dried
- 3 tablespoons flat-leaf parsley, fresh, chopped
- 3 tablespoons basil, fresh, chopped
Directions
In a medium bowl, toss the shrimp with 1 teaspoon of the salt and the red pepper flakes.In a large, heavy skillet, heat the oil over a medium-high flame.
Add the shrimp and saute until just cooked through, about 2 minutes.
Using a slotted spoon, transfer the shrimp to a large plate and set aside.
Add the onion to the same skillet and saute until translucent, about 5 minutes.
Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.
Return the shrimp and any accumulated juices to the tomato mixture and toss to coat.
Remove from the heat and stir in the parsley and basil.
Season with more salt to taste.
Spoon the shrimp mixture into shallow bowls and serve.