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Shrimp Fra Diavolo ***
Makes 4 servings
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 finely chopped Italian parsley, divided
3 tbsp chopped fresh basil, divided
1 lb cooked angel hair pasta
+ In a medium bowl, toss shrimp with salt and 1/2 teaspoon crushed red pepper
+ In a 10-inch skillet, heat 1 tbsp olive oil over medium-high heat.
+ Add half of shrimp and saute until almost cooked through.
+ Remove from pan.
+ Repeat with another tablespoon oil and remaining shrimp.
+ Remove shrimp from pan and set aside.
+ Heat remaining tablespoon olive oil in skillet
+ reduce heat to medium.
+ Add onion and saute 4 minutes
+ add garlic and saute another 2
minutes.
+ Pour wine into pan
+ bring to a boil
+ cook 2 minutes.
+ Then add clam broth, undrained tomatoes, dried oregano and half of the parsley and basil.
+ Bring to a boil
+ reduce heat and simmer 5 minutes.
+ 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.
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Shrimp_Fra_Diavolo