Jumbo Shrimp Fra Diavolo
|1⁄2||Pound||large shrimp, peeled and deveined|
|1⁄2||Teaspoon||salt, plus additional as needed|
|1⁄2||Teaspoon||dried crushed red pepper flakes|
|2||Tablespoon||olive oil, plus 1-2 Tbsp. (if needed)|
|1⁄2||each||medium onion, sliced|
|2||each||very ripe red tomatoes, chopped|
|1⁄2||Cup||dry white wine|
|2||each||garlic cloves, chopped|
|1⁄4||Teaspoon||dried oregano leaves|
|2||Tablespoon||fresh Italian parsley leaves or American, chopped|
|2||Tablespoon||fresh basil leaves, chopped|
- Toss the shrimp in a medium bowl with 1/2 tsp. of the salt and red pepper flakes.
- Heat the 2 Tbsp. 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 1-2 minutes.
- Transfer the shrimp to a large plate; set aside.
- Add the onion to the same skillet, adding 1-2 Tbsp. 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 salt; drizzle with extra olive oil to taste, and serve.