Shrimp Fra Diavolo2004-05-31
- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- Add to Recipe Box
A simple and spicy dish that will impress your friends. It’s delicious; I like to serve it over low carb pasta, making it truly Atkins Friendly!
- 1 lb peeled large shrimp
- 1 tsp salt
- 3 tsp dried crushed pepper flakes
- 3-5 tbsp olive oil
- 1 medium onion, sliced
- 1 (15 oz) can diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 1/4 tsp dried oregano leaves
- 3 tbsp chopped fresh Italian parsley
- 3 tbsp chopped fresh basil leaves
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 sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes more. 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 sauté 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 over spaghetti.