Shrimp Fra Diavolo

Ingredientes

1½ pounds extra-large (21/25 per pound) shrimp, peeled, deveined and patted dry

Kosher salt and ground black pepper

4 tablespoons extra-virgin olive oil, divided

5 medium garlic cloves, thinly sliced

½ cup dry white wine

28-ounce can whole peeled tomatoes, crushed by hand

1¼ teaspoons red pepper flakes

½ teaspoon dried oregano

1 tablespoon unsalted butter

½ cup chopped fresh flat-leaf parsley OR basil

Instruções

In a large bowl, toss the shrimp with ½ teaspoon salt. In a 12-inch skillet over medium-high, heat 3 tablespoons oil until shimmering. Add half of the shrimp in a single layer and cook without stirring until browned on the bottoms but not yet fully cooked, about 2 minutes. Using tongs or a slotted spoon, transfer to a large plate. Cook the remaining shrimp in the same way using the oil remaining in the pan. Transfer to the plate.

In the same skillet over medium, combine the remaining 1 tablespoon oil and the garlic. Cook, stirring occasionally, until the garlic is fragrant and lightly browned, about 2 minutes. Add the wine and bring to a simmer over medium-high, scraping up any browned bits. Stir in the tomatoes with juices, pepper flakes, oregano and ¾ teaspoon salt. Reduce to medium and simmer, uncovered and stirring occasionally, until the sauce thickens slightly, 15 to 20 minutes. Add the butter and stir until melted.

Add the shrimp and any accumulated juices. Cook, stirring often, until the shrimp are opaque throughout, about 2 minutes. Off heat, stir in the parsley, then taste and season with salt and black pepper.

Notas

Most likely an Italian-American creation, the dish known as fra diavolo, or “brother devil,” is indeed a spicy one. The tomato-based sauce gets a kick of heat from red pepper flakes; we call for 1¼ teaspoons, though feel free to adjust to your taste.