Shrimp Fra Diavolo

Shrimp Fra Diavolo
Shrimp Fra Diavolo
Serves 4
6 tbsp. Kowalski's Salted Butter
1 lb. peeled and deveined 16-25 ct. tail-on raw shrimp
1 small yellow onion, chopped
5 cloves garlic, minced
2 tsp. dried oregano
1-2 tsp. crushed red pepper flakes, to taste
⅓ cup dry white wine, vermouth or seafood stock
15 oz. can fire-roasted diced tomatoes
¼ cup tomato paste
½ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
- cooked rice or pasta, warm, for serving
¼ cup chopped fresh Italian parsley, for garnish
  1. In a large skillet, heat butter over medium heat until bubbly.
  2. Add shrimp; cook and stir just until shrimp turn pink and opaque (about 1 min.).
  3. Remove shrimp from skillet and set aside, leaving some melted butter behind in the pan.
  4. Add onion to the skillet; sauté over medium heat until tender and golden (about 4 min.).
  5. Stir in garlic; sauté for 1 min.
  6. Add oregano and red pepper flakes; stir for 30 sec.
  7. Add wine; cook until nearly evaporated.
  8. Stir in diced tomatoes and tomato paste; season with salt and pepper.
  9. Increase heat to medium-high; bring to a boil.
  10. Reduce heat to medium-low; simmer until thickened (about 10 min.).
  11. Return shrimp to the pan with the sauce; cook and stir until shrimp is hot and opaque throughout (about 1 min.).
  12. Toss sauce and shrimp with warm rice or pasta; sprinkle with parsley.