Shrimp Fra Diavolo
|1 poundlarge shrimp; peeled, deveined|
|1 teaspoonsalt; plus additional as needed|
|1 teaspoonRed pepper flakes|
|3 tablespoonsolive oil; plus 1 to 2 tablespoons|
|1 mediumonion; sliced|
|1 can (14.5 oz)diced tomatoes|
|1 cupdry white wine|
|3 clovegarlic; chopped|
|1/4 teaspoondried oregano leaves|
|3 tablespoonItalian parsley; chopped fresh|
|3 tablespoonbasil; chopped fresh|
Shrimp Fra Diavolo Preparation
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
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