Shrimp Fra Diavolo

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the shrimp from the refrigerator 25 minutes before ready to cook, to remove the chill.

Step 2

Peel and devein the shrimp. Reserving the shells that are in tact, in one piece.

Step 3

Season the shrimp with salt, pepper and cayenne. Toss the shrimp in flour, shaking off the excess.

Step 4

Heat oil in a 12-inch frying pan over medium-high heat. When the oil is heated and shimmers, add the shrimp in one single layer, along with 2 smashed garlic cloves. Sauté the shrimp until lightly golden, 1 minute. Flip and sauté until lightly golden, 1 minute. Remove to a plate. Leave the garlic in the pan. Reserve pan.{The shrimp are not fully cooked yet, we’ll finish them at the end}.

Step 5

Reduce heat to medium. Add onions and pepper and sauté until tender, 2 - 3 minutes. Add minced garlic, red pepper flakes and sauté until fragrant, 30 - 40 seconds.

Step 6

Deglaze with wine until reduced by half, 1 - 2 minutes.

Step 7

Meanwhile: Add tomatoes into a large bowl and crush them, using your hands. Rinse out the can, filling with cold water, 1/4 - 1/3 of the way. Add crushed tomatoes and water into the pan. Season with oregano, salt and pepper. Stir well until combined. Bring to a gentle boil over medium heat.

Step 8

Add the shells from the shrimp, nestled into the sauce. Reduce the heat to medium-low. Cover to simmer the flavor from the shells, about 8 minutes. Remove the lid and continue to cook, building the flavors, 20 - 25 minutes, stirring occasionally. Pick out the shells, using tongs. Discard. {Note: you can pulse puree the sauce into a blender until chunky smooth, to boost more flavor, if desired. Hold lid tight or the heat can blow off the top.}

Step 9

Return the shrimp to the sauce over medium-low heat, stir to coat until warmed through, 1 - 2 minutes. Remove from the heat.

Step 10

Serve immediately garnished with fresh parsley and oregano.

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