Shrimp Fra Diavolo for Two

By Dottiejk

Ingredients

• 1 pound shrimp; reserve shells
• Salt
• 14 ounces whole peeled tomatoes
• 4-1/2 teaspoon vegetable oil
• 1/2 cup dry white wine
• 2 garlic clove; minced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 1 anchovy fillets; rinsed, minced
• 2 tablespoon fresh basil; chopped
• 2 tablespoon fresh parsley; chopped
• 3/4 teaspoon pepperoncini plus 1/2 teasp brine; minced
• 1 tablespoon extra virgin olive oil

Preparation

Step 1

Toss shrimp with 1/4 teasoon salt and set aside. Pour tomatoes in colander
and set over large bowl. Pierce tomatoes with edge of rubber spatula and
stir briefly to release juice. Transfer drained tomatoes to small bowl and
reserve juice. Do not wash colander.

Heat 1-1/2 teaspoons vegetable oil in 10-inch skillet over high heat until
shimmering. Add shrimp shells and cook, stirring frequently, until they
begin to turn spotty brown, 1 to 2 minutes. Remove skillet from heat and
carefully add wine. When bubbling subsides, return pan to heat and simmer
until wine is reduced to about 2 tablespoons, 1 to 2 minutes. Add reserved
tomato juice and simmer to meld flavors, 2-1/2 minutes. Pour contents of
skillet into colander set over bowl. Discard shells and reserve liquid.
Wipe out skillet with paper towels.

Heat remaining 1 tablespoon vegetable oil, garlic, pepper flakes and
oregano in now empty skillet over medium heat, stirring occasionally, until
garlic is stray-colored and fragrant, 30 to 60 seconds. Add anchovy and
stir until fragrant, about 15 seconds. Remove from heat. Add drained
tomatoes and mash with potato masher until coarsely pureed. Return to heat
and stir in reserved tomato juice mixture. Increase heat to medium high and
simmer until mixture has thickened, about 2-1/2 minutes.

Add shrimp to skillet and simmer gently, stirring and turning shrimp
frequently until they are just cooked through, 2 to 2-1/2 minutes. Remove
pan from heat. Stir in basil, parsley and pepperoncini and brine and season
with salt to taste. Drizzle with olive oil and serve.

Serve with a salad and crusty bread or over spaghetti. If serving with
spaghetti, adjust the consistency of the sauce with some reserved pasta
cooking water.