Is there anything more thrilling than the sizzle of shrimp hitting a hot pan? I remember the first time I tried Shrimp Fra Diavolo—spicy, aromatic, and utterly captivating. It’s like a whirlwind romance on a plate, where every bite is a fiery tango of flavors. Perfect for those nights when you crave something exciting yet comforting.
Steps
- Mix the shrimp with olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl, ensuring the shrimp are evenly coated with the oil and spices.
- Heat a large skillet over high heat until it’s very hot. Place shrimp in a single layer and cook until the bottoms brown, about 2 minutes, then flip and cook for another minute until both sides are browned. Move the shrimp to a clean bowl.
- Using the same skillet, lower the heat to medium and cook the onions with a pinch of salt until they turn slightly golden and translucent, which should take 2 to 4 minutes. Add garlic and oregano, cooking just until fragrant, for about 15 to 30 seconds. Pour in the white wine and bring it to a boil, scraping up any browned bits from the skillet.
- Add crushed tomatoes to the skillet and reduce the heat to medium-low. Stir and let the tomato mixture cook until it thickens and the flavors meld together, approximately 10 to 15 minutes.
- Return the shrimp to the skillet, including any juices collected in the bowl. Cook for 2 to 4 minutes until the shrimp are warmed through. Stir in parsley and basil, seasoning with additional salt, red pepper flakes, and Aleppo pepper flakes to taste.
Ingredients
- 1 pound of extra large shrimp (16-20 count), peeled and deveined, with tails left on
- 2 tablespoons of olive oil, with extra if needed
- 1 teaspoon of red pepper flakes, adjustable to taste
- 1 teaspoon of salt, adjustable to taste
- A pinch of Aleppo pepper flakes, to taste
- ½ of a yellow onion, sliced
- 3 cloves of garlic, minced
- ½ teaspoon of dried oregano
- 1 cup of white wine
- 1 ½ cups of canned crushed tomatoes, preferably San Marzano
- 2 tablespoons of freshly chopped flat-leaf parsley
- 2 tablespoons of freshly sliced basil leaves
Nutritional Values
Calories: 988 | Total Fat: 32g | Saturated Fat: 4g | Cholesterol: 692mg | Sodium: 3628mg | Total Carbohydrate: 52g | Dietary Fiber: 12g | Total Sugars: 8g | Protein: 84g | Vitamin C: 68mg | Calcium: 368mg | Iron: 20mg | Potassium: 2252mg
FAQ
- Can I remove the tails from the shrimp?
- Yes, while keeping the tails on can add extra flavor, it is completely fine to remove them if that is your preference.
- Is it possible to use fresh oregano instead of dried?
- Certainly! You can substitute 2 teaspoons of chopped fresh oregano for the 1/2 teaspoon of dried oregano.
- What type of tomatoes should I use for this recipe?
- It’s recommended to use canned crushed tomatoes, such as San Marzano, to achieve the best results in terms of flavor and texture.
- What can I do if I don’t have Aleppo pepper flakes?
- If Aleppo pepper flakes are unavailable, you can simply adjust the quantity of regular red pepper flakes to suit your taste preference.
- How should I adjust the recipe if I want to make more than four servings?
- You can easily scale up the recipe by multiplying the ingredient quantities by the desired factor to accommodate more servings.
Tips
- To enhance the flavor, consider leaving the shrimp tails on during cooking, although you can remove them if you prefer.
- When cooking the shrimp, ensure the skillet is very hot before adding them, allowing the shrimp to brown nicely on both sides.
- Substitute 2 teaspoons of fresh oregano for the dried oregano if you have it on hand for a fresher taste.
- Use a wooden spoon to scrape up any browned bits from the pan when adding the white wine, as this will add depth to the sauce.
Equipment
- Large Skillet – A high-quality skillet is essential for cooking the shrimp and sauce.
- Wooden Spoon – Useful for stirring and scraping the browned bits off the pan.
- Garlic Press or Mincer – If you don’t have one, it can be helpful for mincing garlic efficiently.
