Shrimp Fra Diavolo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 310
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 182 milligrams
- Sodium
- 787 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 25 grams
- Total: 33 min
- Prep: 15 min
- Cook: 18 min
Ingredients
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Directions
- Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
- Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.
- Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
- Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.
- Stir in the parsley and basil. Season with more salt, to taste, and serve.