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Spicy Shrimp Fra Diavolo

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Italian
Spicy Shrimp Fra Diavolo
Ingredients
  • 1 pound extra large shrimp (16-20), peeled and deveined, tail left on
  • 2 tablespoons olive oil, or more as needed
  • 1 teaspoon red pepper flakes, or to taste
  • 1 teaspoon salt, or to taste
  • 1 pinch Aleppo pepper flakes, or to taste
  • 1/2 yellow onion, sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 cup white wine
  • 1 1/2 cups canned crushed tomatoes (such as San Marzano)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons thinly sliced fresh basil leaves
Instructions
1
Combine the shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; thoroughly mix the ingredients to ensure the shrimp are evenly coated with oil and spices.
2
Heat a large skillet over extremely high heat until it reaches a scorching temperature. Cook the shrimp in a single layer in the extremely hot skillet until the bottoms are nicely browned, approximately 2 minutes. Flip the shrimp and cook for an additional minute on the other side, until they are nicely browned. Transfer the cooked shrimp to a clean bowl.
3
Reheat the same skillet over medium heat. Cook and stir the onion with a small amount of salt in the hot skillet until it becomes slightly golden and translucent, taking around 2 to 4 minutes. Add the garlic and oregano; cook and stir until fragrant, taking around 15 to 30 seconds. Pour the white wine into the skillet; bring it to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
4
Add the crushed tomatoes and lower the heat to medium-low. Cook and stir until the tomato mixture thickens and flavors blend, taking around 10 to 15 minutes.
5
Return the cooked shrimp to the skillet along with any accumulated juices from the bowl. Cook until the shrimp are warmed up, taking around 2 to 4 minutes. Stir the parsley and basil into the sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.