Chef John's Shrimp Fra Diavolo

Ingredients

  • 1 pound extra large shrimp (16-20), peeled and deveined, tail left on
  • 2 tablespoons olive oil, or more as needed
  • 1 teaspoon red pepper flakes, or to taste
  • 1 teaspoon salt, or to taste
  • 1 pinch Aleppo pepper flakes, or to taste
  • ½yellow onion, sliced
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • 1 cup white wine
  • 1 ½ cups canned crushed tomatoes (such as San Marzano)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons thinly sliced fresh basil leaves
  • Directions

  • Step 1

    Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.

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  • Step 2

    Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.

  • Step 3

    Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.

  • Step 4

    Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.

  • Step 5

    Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

  • Cook's Note:

    You can substitute 2 teaspoons chopped fresh oregano for the 1/2 teaspoon dried oregano.

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