Chef John's Shrimp Fra Diavolo recipe

Name: Chef John's Shrimp Fra Diavolo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup white wine; 1 teaspoon salt, or to taste; 3 cloves garlic, minced; ½ teaspoon dried oregano; ½ yellow onion, sliced; 2 tablespoons olive oil, or more as needed; 2 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon red pepper flakes, or to taste; 1 pound extra large shrimp (16-20), peeled and deveined, tail left on; 1 pinch Aleppo pepper flakes, or to taste; 1 ½ cups canned crushed tomatoes (such as San Marzano); 2 tablespoons thinly sliced fresh basil leaves

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.