Shrimp Fra Diavolo

Shrimp fra diavolo is an impressive Italian-style meal with a kick! Tender shrimp swim in a garlicky, spicy tomato sauce.

Ingredients

• 1 pound large shrimp, deveined (peeled or unpeeled)
• 2 tablespoons butter
• 1 ¼ teaspoon kosher salt, divided
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• ¼ cup minced white onion
• ¼ cup white wine (or broth of any type)
• 14-ounce can crushed fire roasted tomatoes or San Marzano tomatoes
• 1 teaspoon chopped or crushed Calabrian peppers or 1/2 to 1 teaspoon red pepper flakes for medium spicy, plus more to taste as desired
• 2 teaspoons dried oregano
• Optional for serving: 8 ounces pasta (like spaghetti, linguine or Easy Angel Hair Pasta) or crusty bread

Directions

1. Pat the shrimp dry with a paper towel. Prepare the garlic and white onion as noted above. 
2. In a large skillet, heat the butter on medium high heat. Add the shrimp and ¼ teaspoon kosher salt and cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook fully later). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.
3. Reduce heat to medium and add the olive oil, minced garlic and minced onion. Cook until the garlic is starting to become golden, 1 to 2 minutes. Add the wine to deglaze the pan, scraping until the pan is smooth. Once the wine is nearly evaporated, add the tomatoes, Calabrian peppers or red pepper flakes, oregano and 1 teaspoon kosher salt. Bring to a simmer. Taste, and if it’s not spicy enough, add more peppers to taste. Simmer partially covered, for 7 to 10 minutes until the flavor is smooth and rich (or up to 15 minutes if the tomatoes are not fire roasted). 
4. Stir in the shrimp and cook for about 1 minute before serving. Serve with crusty bread or over pasta.