- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt, plus more to taste
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 (14½-ounce) can diced tomatoes with juices
- 1 cup dry white wine
- 3 garlic cloves, chopped
- ¼ teaspoon dried oregano leaves
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh basil
Fra Diavolo means “Brother Devil.” In Italy, this refers to a dish that’s sprinkled heavily with black pepper and grilled. But in America the term is associated with spicy hot-pepper sauces, like the lobster Fra Diavolo that became popular in the 1930s and has been a fixture on Italian-American menus ever since.
- In a Medium Bowl, toss the shrimp with 1 teaspoon of the salt and the red pepper flakes. In a large, heavy skillet, heat the oil over a medium-high flame. Add the skillet, heat the oil over a medium-high flame. Add the shrimp and sauté until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes.
- Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture and toss to coat. Remove from the heat and stir in the parsley and basil. Season with more salt to taste. Spoon the shrimp mixture into shallow bowls and serve.