Shrimp Fra Diavolo
Shrimp Fra Diavolo
Ingredients
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
Directions
- In a large skillet, heat butter over medium heat until bubbly.
- Add shrimp; cook and stir just until shrimp turn pink and opaque (about 1 min.).
- Remove shrimp from skillet and set aside, leaving some melted butter behind in the pan.
- Add onion to the skillet; sauté over medium heat until tender and golden (about 4 min.).
- Stir in garlic; sauté for 1 min.
- Add oregano and red pepper flakes; stir for 30 sec.
- Add wine; cook until nearly evaporated.
- Stir in diced tomatoes and tomato paste; season with salt and pepper.
- Increase heat to medium-high; bring to a boil.
- Reduce heat to medium-low; simmer until thickened (about 10 min.).
- Return shrimp to the pan with the sauce; cook and stir until shrimp is hot and opaque throughout (about 1 min.).
- Toss sauce and shrimp with warm rice or pasta; sprinkle with parsley.
