Fra Diavolo Recipe

A spicy tomato-based sauce studded with luscious pieces of jumbo shrimp and seasoned with lots of fresh oregano and garlic.

YIELDServes 4 to 6, Makes about 7 1/2 cups sauce, enough to sauce 1 pound of pasta

PREP TIME10 minutes to 12 minutes

COOK TIME42 minutes to 45 minutes

INGREDIENTS

Note: I CUT ALL THE INGREDIENTS IN HALF for 2 servings

• 1 small yellow onion
• 4 cloves garlic
• 4 sprigs fresh parsley
• 4 sprigs fresh oregano
• 1 1/2 pounds extra-large peeled and deveined uncooked shrimp (16 to 20 per pound)
• 2 teaspoons kosher salt, divided, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons red pepper flakes
• 3/4 cup dry white wine, such as pinot grigio or sauvignon blanc
• 2 (28-ounce) cans whole peeled tomatoes

INSTRUCTIONS

1. Finely chop 1 small yellow onion (about 1 heaping cup). Peel and mince 4 garlic cloves. Pick leaves from 4 sprigs fresh parsley and finely chop until you have 2 tablespoons. Pick the leaves from 4 fresh oregano sprigs and finely chop until you have 1 teaspoon.
2. Pat 1 1/2 pounds peeled and deveined extra-large shrimp dry with paper towels. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of the olive oil in a large high-sided skillet over medium-high heat until shimmering. Add the shrimp and cook, turning a few times, until golden-brown and cooked through, 3 to 4 minutes. Transfer to a plate.
3. Heat the remaining 2 tablespoons olive oil in the same pan over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until tender, about 3 minutes. Add the garlic and 1 1/2 teaspoons red pepper flakes. Cook, stirring, until fragrant and light golden-brown, about 1 minute. Add 3/4 cup dry white wine, scrape up any browned bits from the bottom of the pan, and bring to a boil. Boil until reduced by half, about 1 minute.
4. Add the oregano, 2 (28-ounce) cans whole peeled tomatoes and their juices, and the remaining 1 1/2 teaspoons kosher salt. Using a potato masher or the back of a wooden spoon, break up the tomatoes into smaller pieces (alternatively, pulse the tomatoes into a food processor until finely chopped before adding). Bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
5. Return the shrimp and any accumulated juices to the pan and cook until heated through, about 2 minutes. Remove from the heat. Add the parsley and stir to combine. Taste and season with more kosher salt as needed. Serve over 1 pound cooked pasta if desired.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Nutrition