Recipes
Shrimp Fra Diavolo Recipe
Fra Diavolo means “Brother Devil". In Italy, this refers to a dish that’s sprinkled heavily with black pepper and grilled. But in America the term is associated with spicy hot-pepper sauces, like the lobster Fra Diavolo that became popular in the 1930s and has been a fixture on Italian-American menus ever since. (It is actually unknown in Italy, where they don’t have the same type of lobsters we do.) I make my version of Fra Diavolo with shrimp because it’s lighter and easier for everyday cooking.
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 teaspoon Salt plus more to taste
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons olive oil
- 1 medium onion finely chopped
- 1 can diced tomatoes with juices 14½-ounce
- 1 cup dry white wine
- 3 garlic cloves chopped
- teaspoon ¼dried oregano leaves
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh basil
Ingredients
|
|
Instructions
- 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 sauté 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 sauté 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.