Shrimp Fra Diavolo

I am always on the lookout for a new yummy shrimp dish, and when I stumbled upon this recipe from Giada De Laurentiis from the Food Network, I knew it would be a winner in our house. Spicy + light sauce = delicious. We paired the Shrimp Fra Diavolo with penne pasta.

Photo courtesy of Nicholas Draney Photography

Shrimp Fra Diavolo
From Giada De Laurentiis at the Food Network

1 pound large shrimp, peeled and deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 teaspoons
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 tablespoons chopped fresh parsley (I omitted because I didn't have this on hand)
3 tablespoons chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teapoon 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.

We served our shrimp with penne pasta & a sprinkling of parmesan cheese on top.