Jumbo Shrimp Fra Diavolo
Jumbo Shrimp Fra Diavolo
A classic Italian pasta dish with a kick
Ingredients
- 0.5 pound large shrimp, peeled and deveined
- 0.5 teaspoon salt, plus additional as needed
- 0.5 teaspoon dried crushed red pepper flakes
- 2 tablespoons olive oil, plus 1-2 Tbsp. (if needed)
- 0.5 medium onion, sliced
- 2 very ripe red tomatoes, chopped
- 0.5 cup dry white wine
- 2 garlic cloves, chopped
- 0.25 teaspoon dried oregano leaves
- 2 tablespoons fresh Italian parsley leaves or American, chopped
- 2 tablespoons fresh basil leaves, chopped
Instructions
- Toss the shrimp in a medium bowl with 1/2 tsp. of the salt and red pepper flakes.
- Heat the 2 Tbsp. 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 1-2 minutes.
- Transfer the shrimp to a large plate; set aside.
- Add the onion to the same skillet, adding 1-2 Tbsp. 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 salt; drizzle with extra olive oil to taste, and serve.
YOUR OWN NOTES
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!