Shrimp Fra Diavolo
- Servings: 4 as a main course, 6 as a starter.
If you have sauce already made, maybe in your freezer, or you have a favorite jarred one on hand, this combination of shrimp and a gutsy tomato sauce makes a quick and satisfying meal. But even if you're making the sauce from scratch, it's do-able for a weeknight dinner.
Some recipes for this dish have you adding the red pepper to the shrimp but I prefer to flavor the sauce so that the heat is throughout the dish, adding zest to either pasta or a crusty loaf to sop up the sauce. I think this kind of sauce works best on a long pasta, like spaghetti or spaghettini.
- 1 1/2 pounds large or jumbo wild shrimp, peeled and de-veined
- Freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 small red onion, peeled and grated on the large holes of a box grater or finely minced
- 3 garlic cloves, grated or finely minced
- 1/2 to 1 teaspoon dried crushed red pepper flakes (you can add more later to taste)
- 1 28 oz. can or box of diced tomatoes with juices
- 1 cup dry white wine
- 1/2 teaspoon dried oregano leaves
- Place the cleaned shrimp in a medium bowl and season with a large pinch of salt and several grinds of black pepper.
- In a large, heavy skillet or sauté pan, heat the oil over medium-high heat. Add the shrimp and sauté until just cooked through and beginning to brown, about 2 minutes a side depending on their size. Do not crowd in the pan and do not over cook. Remove from the pan.
- Add the grated onion to the same pan and cook on medium heat, stirring occasionally, until the onion is soft and has cooked off much of its liquid, about 4 minutes. Add the garlic and red pepper flakes and stir until the garlic is fragrant, about 30 seconds.
- Add the tomatoes with their juice, wine, and oregano, bring to a boil and reduce to a simmer and cook until the sauce thickens a bit, about 10 minutes.
- Return the shrimp and any accumulated juices to the tomato sauce and toss to coat and continue cooking to make the shrimp as hot as the sauce, about 4 or 5 minutes.
- Taste and adjust for salt and red pepper.
- Serve either in small bowls along with slices of bread or to sauce pasta.