Shrimp Fra Diavolo Wednesday, February 19, 2014


1 pound shrimp, peeled and deveined
1-2 teaspoons kosher salt
1-2 teaspoons crushed red pepper flakes
1/3 cup olive oil
1 onion, diced
1 14.5 ounce can diced tomatoes
1 cup dry white wine
3 cloves garlic, minced
1 teaspoon oregano
3 tablespoons fresh parsley, chopped
3 tablespoons fresh basil, chopped


In a medium bowl, sprinkle the shrimp with 1 teaspoon of the salt, and the crushed red pepper flakes. If you like it really spicy, use 2 teaspoons, or just 1 for medium spicy. In a large skillet over medium high heat, heat 2-3 tablespoons of the olive oil. Sauté the shrimp for about 2 minutes – just until barely cooked through. Remove shrimp from the pan. Add the remaining olive oil, and sauté the onion until translucent, about 5 minutes. Add the garlic, the tomatoes, wine, and oregano. Cook for about ten more minutes, until the sauce reduces slightly. Return the shrimp and any juices to the pan, and stir together. Toss in the parsley and basil, and adjust for salt and pepper. Serve immediately over pasta.


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