Shrimp Fra Diavolo

I discovered this dish last year and often think about making it again, but it has taken me a while. After the chicken and waffle madness, I was looking for something a little lighter to close out the weekend with (probably didn't help that I consumed half a cheesecake after it, but more on that tomorrow). This is a really quick and easy dish to throw together. I couldn't find my can of tomatoes (I guess they magically disappeared) so I just used a few fresh Roma tomatoes that I had planned on roasting. Yes, I am still roasting tomatoes and soon I will be using them in recipes. This is so good with a nice kick from the red pepper flakes. I forgot the garlic and it still turned out great. It is an absolute must to serve this with some crusty bread to sop up the amazing juices.



Shrimp Fra Diavolo
(Adapted from Giada De Laurentiis)

1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt, plus additional as needed
1/2 teaspoon dried red pepper flakes
2 teaspoons extra-virgin olive oil plus 1 to 2 teaspoons
1/2 medium onion, sliced
7 ounces diced tomatoes
1/2 cup dry white wine
Dash dried oregano
1 1/2 tablespoons fresh Italian parsley, chopped
1 1/2 tablespoon fresh basil, chopped

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 2 teaspoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.

Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.