Shrimp Fra Diavolo
A firey, spicy shrimp pasta dish. Warning: this one is HOT!
Author: Marianne
- 1 lb Shrimp peeled and deveined
- 14 oz Fire Roasted Crushed Tomatoes
- 2 T Olive Oil
- 2 teaspoons Red Pepper Flakes
- 1 teaspoon Salt
- ½ cup Diced Onion
- 5 cloves garlic minced
- ½ teaspoon oregano
- ½ cup white wine
- ½ teaspoon ground black pepper
- 2 Tablespoons thinly sliced basil
- 2 Tablespoons chopped parsley
- 8 oz linguine
- red peppers optional for garnish
Toss 1 Tablespoon Olive Oil, 2 teaspoons red pepper flakes, 1 teaspoon salt, and the shrimp. Set a large pan over high heat. It is not necessary to add any fat to the pan, as the shrimp are covered in it .Cook over high heat for 2 minutes. Flip each shrimp and cook for 1 more minute. Remove the shrimp from the pan and set aside. Add 1 Tablespoon Olive Oil to the hot pan and reduce the heat down to medium. Sauté the diced onion for 8 minutes. Stir in 5 minced cloves of garlic and sauté for another minute. Stir in ½ cup white wine and scrape any bits stuck to the pan with it. Stir in ½ teaspoon ground black pepper, ½ teaspoon oregano, and the can of crushed tomatoes.
Simmer uncovered for 10 minutes over medium low heat.
Stir in the shrimp and any liquid from the plate they were resting on post-cooking. Stir in the basil and parsley.Serve over cooked linguine. Garnish with thinly sliced red peppers for extra heat.