Name: Chef John's Shrimp Fra Diavolo
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Extra large shrimp (16-20), peeled and deveined, tail left on - 1 pound; Olive oil, or more as needed - 2 tablespoons; Red pepper flakes, or to taste - 1 teaspoon; Salt, or to taste - 1 teaspoon; Aleppo pepper flakes, or to taste - 1 pinch; Yellow onion, sliced - ½; Garlic, minced - 3 cloves; Dried oregano - ½ teaspoon; White wine - 1 cup; Canned crushed tomatoes (such as San Marzano) - 1 ½ cups; Chopped fresh flat-leaf parsley - 2 tablespoons; Thinly sliced fresh basil leaves - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Shrimp Fra Diavolo

1. Extra large shrimp (16-20), peeled and deveined, tail left on - 1 pound

2. Olive oil, or more as needed - 2 tablespoons

3. Red pepper flakes, or to taste - 1 teaspoon

4. Salt, or to taste - 1 teaspoon

5. Aleppo pepper flakes, or to taste - 1 pinch

6. Yellow onion, sliced - ½

7. Garlic, minced - 3 cloves

8. Dried oregano - ½ teaspoon

9. White wine - 1 cup

10. Canned crushed tomatoes (such as San Marzano) - 1 ½ cups

11. Chopped fresh flat-leaf parsley - 2 tablespoons

12. Thinly sliced fresh basil leaves - 2 tablespoons

How to cook deliciously - Chef John's Shrimp Fra Diavolo

1. Stage

Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.

2. Stage

Heat a large skillet over high heat until very hot. Cook shrimp in a single layer in the hot skillet until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.

3. Stage

Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds.

4. Stage

Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.

5. Stage

Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes. Dotdash Meredith Food Studios