Shrimp Diavolo

• 2 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, seeded and sliced
• 3 garlic cloves, minced
• ½ cup dry white wine
• 1 cup canned crushed tomatoes
• ½ tsp crushed hot red pepper, or more to taste
• 1lb (450g) large shrimp, peeled and deveined
• 2 tsp Worcestershire sauce

Prepare ahead

The sauce can be prepared up to 2 hours ahead; add the shrimp just before serving.

1. Heat the oil in a large frying pan over medium heat. Add the onion and cook about 5 minutes, until beginning to turn golden. Add the red pepper and cook for 5 minutes more, until softened.

2. Stir in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and boil about 2 minutes until reduced by half.

3. Stir in the tomatoes and bring to a boil. Reduce the heat to medium-low and simmer about 5 minutes, or until slightly reduced. Season with crushed hot pepper.

4. Stir in the shrimp and cook about 3 minutes, or until they turn opaque. Stir in Worcestershire sauce and serve immediately.

Good with steamed rice.

Variation

Shrimp á la Basquaise

Dice the red pepper and add 1 diced green pepper. Cook as above, omitting the Worcestershire sauce.