Shrimp Fra Diavolo

By á-25087

Adapted recipe by magnoliadays

Ingredients

• 1 pound medium or large shrimp, peeled and deveined
• 2 to 3 tablespoons olive oil, divided
• 1 small onion, diced or finely chopped
• 2 to 3 garlic cloves, minced
• 1 can (14 to 16 ounces) chopped or diced tomatoes
• 1 cup dry white wine
• 1/2 to 1 teaspoon dried crushed red pepper flakes
• 1/2 teaspoon dried oregano leaves
• 2 tablespoons chopped fresh Italian parsley leaves
• Salt and fresh ground pepper

Preparation

Step 1

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and sprinkle with salt and pepper. Saute the shrimp, tossing to cook evenly, until just cooked through (about 2 to 3 minutes). Transfer the shrimp to a plate and set aside.

Add 1 tablespoon olive oil to the skillet if needed. Reduce heat to medium. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes and their juices, wine, red pepper flakes, and oregano. Stir to combine and bring to a boil. Reduce heat to low and simmer for 20 minutes or until slightly thickened. Return the shrimp and any shrimp juices from the plate to the skillet. Stir the shrimp into the sauce and cook for 1 minute. Stir in the parsley. Adjust seasoning with salt and pepper to taste. Serve over angel hair, spaghetti, linguine, or fettuccine pasta.