Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tsp salt + more to taste
- 1 tsp dried crushed red pepper flakes
- 3 Tbsp olive oil
- 1 finely chopped medium onion
- 14 1/2 oz can diced tomatoes with juices
- 1 cup dry white wine
- 3 chopped garlic cloves
- 1/4 tsp dried oregano leaves
- 3 Tbsp chopped fresh flat leaf parsley
- 3 Tbsp chopped fresh basil
Preparation
Step 1
In a medium bowl, toss the shrimp with 1 tsp of salt and 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 juice, wine, garlic and oregano and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated
-Shrimp fra Diavolo-
juices to the tomatoes mixture and toss to coat. Remove from the heat and stir in the parsley and basil. Season with more salt/pepper to taste. Toss the shrimp mixture over cooked spaghetti.