chef john's shrimp fra diavolo

Ingredients

• Servings: 4
• 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
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• combine shrimp, olive oil, red pepper flakes, salt, and aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
• 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.
• 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.
• pour white 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.
• 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.