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Shrimp: Shrimp Fra Diavolo

Source of Recipe


From "Everyday Italian" by Giada de Laurentis






List of Ingredients



• 1 lb. large shrimp, peeled and deveined
  
• 1/2 tsp kosher salt
  
• 1/2 to 1 tsp crushed red pepper flakes
  
• 3 Tbsp extra-virgin olive oil, divided
  
• 1 medium onion, finely chopped
  
• 2 medium cloves garlic, minced
  
• 1/3 cup dry white wine
  
• 1/2 cup clam broth or juice
  
• 1 can (14-1/2 ounces) diced tomatoes with garlic and basil (undrained)
  
• 1/2 tsp dried oregano, crushed
  
• 2 Tbsp chopped Italian parsley, divided
  
• 3 Tbsp chopped fresh basil, divided
  






Instructions



1. In a medium bowl, toss shrimp with salt and 1/2 teaspoon crushed red pepper. In a 10-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Add half of shrimp and sauté until almost cooked through. Remove from pan. Repeat with another tablespoon oil and remaining shrimp. Remove shrimp from pan and set aside.
   
   
2. Heat remaining tablespoon olive oil in skillet, reducing heat to medium. Add onion and sauté 4 minutes, then add garlic and sauté another 2 minutes. Then add clam broth, undrained tomatoes, dried oregano, and half of parsley and basil. Bring to a boil, reduce the heat and simmer 10 minutes.
   
   
3. Return shrimp and any accumulated juices to the sauce along with remaining parsley and basil. Stir about 2 minutes until shrimp is cooked through. Taste, and add a little more crushed pepper if needed. Serve immediately.
   
   Makes 4 servings.