Shrimp Fra Diavolo

1. 1

   Pour 1/4 cup of the olive oil and the garlic into a large skillet over medium-high heat.

2. 2

   Once the garlic begins to sizzle, add half of the shrimp and the thyme sprigs.

3. 3

   Season shrimp with 1/2 teaspoon salt, and toss just until the shrimp are seared (but not fully cooked), a minute or two.

4. 4

   Remove the shrimp to a plate with tongs, and repeat with the remaining shrimp and another 1/2 teaspoon salt.

5. 5

   Once all of the shrimp have been seared and removed, add the celery to skillet and cook until wilted, about 2 to 3 minutes.

6. 6

   Add the peperoncino, letting it toast for a minute, then pour in the tomatoes.

7. 7

   Slosh out the can with 1 cup hot water, add that to the skillet, and stir.

8. 8

   Season with the remaining 1/2 teaspoon salt.

9. 9

   Bring the sauce to a simmer, and cook until the celery is tender and the sauce has thickened, about 15 minutes.

10. 10

    Stir in the capers, return to a boil, and return the shrimp.

11. 11

    Simmer until the shrimp are just cooked through, about 2 to 3 minutes.

12. 12

    Stir in the parsley, and drizzle with the remaining 2 tablespoons olive oil.

13. 13

    Serve immediately, over rice or polenta.

* Per serving · 4 servings · Values may vary.