Shrimp Fra Diavolo

I’m still working on cleaning out the fridge and pantry. I did need to purchase shrimp for this dish but everything else I had on hand, except for the fresh herbs. I subbed in one tablespoon of dried parsley and basil and added them in with the tomatoes. One teaspoon of crushed red peppers makes this pretty spicy, so if you need less spice try half a teaspoon. Even though the recipe doesn’t call for it, I served this over pasta. The pasta needed to be substantial so I took the half a box of lasagna noodles from the pantry and broke them up.  I bought shrimp that was deveined but not peeled. I peeled the shrimp myself and threw the peels in the freezer. Shrimp peels are a great ingredient for shrimp stock!

• 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

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.

Everyday Italian – Giada De Laurentiis