OK it’s Valentines Day and that’s the reason for the sexy, and the reason it’s sassy is because this shrimp packs some heat known as Fra Diavolo sauce. What a perfect meal for Valentines Day and it’s red!!! this was so delicious and light. I highly recommend it and it really was an easy dish to make. I would say it’s downright easy to make. I made it with Bucatini pasta, which is a thick ropey spaghetti, you can use whatever type of spaghetti you prefer or none at all. I would say that this whole dish start to finish took 1/2 hour. That’s so perfect. Buy your shrimp peeled and deveined which will save you time. Happy Valentines Day!
*don’t leave out the fresh herbs, they kick it up a notch
1 lb. large shrimp, peeled and deveined
1 teaspoon of kosher salt , plus more as needed
1/2 medium yellow onion, chopped
1 (14 oz. can) diced tomatoes
3 tablespoons olive oil, plus 2 teaspoons
1 cup dry white wine
3 garlic cloves , chopped
1/4 teaspoon oregano leaves
1 teaspoon crushed red pepper, I didn’t think this was too spicy , you’ll have to adjust to your own taste buds. I actually thought 1 teaspoon was pretty mild, next time I will add more, but we like it spicy.
3 tablespoons chopped fresh italian parsley leaves
3 tablespoons chopped fresh basil leaves
In a medium bowl toss the shrimp with 1 teaspoon of kosher salt and crushed red pepper flakes. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the shrimp and saute for a few minutes, toss around a bit and continue cooking until shrimp is just cooked through. ( you’ll want it pink and slightly curled up)
Remove shrimp to a bowl, set aside.
In the same skillet add 1 – 2 teaspoons of olive oil and add onions and saute until translucent and soft, about 5 minutes. Add the can of tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce starts to thicken up, about 15 minutes. If sauce sits for a while it may loose some of its liquid , you can just add a little bit of water at a time to get sauce where you’d like it, but just a little at a time. When you’re ready to serve, add the shrimp back into simmering sauce with any juices that they may have accumulated, toss to coat the shrimp, and cook for about 3 minutes . You can cut into a shrimp to make sure it’s cooked , it should be opaque not translucent. Stir in the parsley and basil. Taste for salt, and serve.
*prepare pasta according to directions and serve shrimp and sauce right on top.
I’ll bet this would also be great served room temperature with orzo.