Chef John'S Shrimp Fra Diavolo Recipe

Name: Chef John'S Shrimp Fra Diavolo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound extra large shrimp (16-20), peeled and deveined, tail left on; 2 tablespoons olive oil, or more as needed; 1 teaspoon red pepper flakes, or to taste; 1 teaspoon salt, or to taste; 1 pinch Aleppo pepper flakes, or to taste; 1/2 yellow onion, sliced; 3 cloves garlic, minced; 1/2 teaspoon dried oregano; 1 cup white wine; 1 1/2 cups canned crushed tomatoes (such as San Marzano); 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons thinly sliced fresh basil leaves

Servings: persons

1 pound extra large shrimp (16-20), peeled and deveined, tail left on
2 tablespoons olive oil, or more as needed
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt, or to taste
1 pinch Aleppo pepper flakes, or to taste
1/2 yellow onion, sliced
3 cloves garlic, minced
1/2 teaspoon dried oregano
1 cup white wine
1 1/2 cups canned crushed tomatoes (such as San Marzano)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh basil leaves

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.
2
Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
3
Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
4
Pour white wine into onions and 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.
5
Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound extra large shrimp (16-20), peeled and deveined, tail left on, 2 tablespoons olive oil, or more as needed, 1 teaspoon red pepper flakes, or to taste, 1 teaspoon salt, or to taste, and more.

Yes, Chef John'S Shrimp Fra Diavolo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef John'S Shrimp Fra Diavolo

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