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Shrimp Fra Diavolo




Source of Recipe


co-owner Frank Pellegrino of Rao's Restaurant


List of Ingredients




2 pounds large shrimp, peeled and de-veined, butterflied, tails removed, patted dry
1 1/2 cups all-purpose flour
1/2 cup fine-quality olive oil
6 small garlic cloves, peeled
1 cup dry white wine
1/4 teaspoon dried oregano
Dried red-pepper flakes to taste
Salt & pepper to taste
4 cups hand-crushed, canned imported San Marzano Italian plum tomatoes
8 fresh basil leaves, torn
1 lb. linguine (optional)

Recipe



1. Dredge shrimp in flour, patting to make sure that all sides are well coated.

2. Heat oil in a large saute pan over medium-high heat. When oil is very hot, but not smoking, add shrimp and saute for 2 minutes. Stir in garlic and saute for an additional minute or until shrimp are just beginning to brown. (Do not crowd pan; prepare shrimp in batches, if necessary.) Remove from heat and drain off all excess oil. Set shrimp aside and keep warm.

3. Return pan and garlic to medium-high heat. Stir in wine, oregano, pepper flakes, and salt and pepper. Bring to a boil and cook for 3 minutes.

4. Stir in tomatoes and cook for 15 minutes or until sauce has thickened slightly. Stir in basil and shrimp and cook for 3 minutes, remove garlic cloves.

5. Serve with or without linguine pasta (optional)


Serves 4.