Shrimp Fra Diavolo

I love this recipe for a few reasons. It is so easy, so tasty, and so quick. After you make this you'll never want to use jar spaghetti sauce again! I've made this with shrimp and with chicken and we loved it both ways. Also, I don't know how much of a difference it makes, but I used stewed tomatoes because that's what I had.

Recipe courtesy Giada De Laurentiis

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

18 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 pound large shrimp, peeled, deveined
• 1 teaspoon salt, plus additional as needed
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil, plus 1 to 2 tablespoons
• 1 medium onion, sliced
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup dry white wine (I used 1/4 cup red wine vinegar and 3/4 cup chicken broth)
  
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoon chopped fresh Italian parsley leaves (I used dried)
  
• 3 tablespoon chopped fresh basil leaves

Directions

Toss the shrimp in a medium bowl with 1 teaspoon 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. Season with more salt, to taste, and serve.

I just pour everything over some angel hair pasta (or whatever pasta you like) and mix it up and top with some freshly shaved Parmesan cheese! YUM.