Seafood Fra Diavolo
1 pound large shrimp, peeled, deveined (note can sub 1/2 scallops)
1 tsp salt, plus additional as needed
1 tsp dried crushed red pepper flakes
olive oil
1 small onion, chopped
1 (28 oz) can tomatoes, chopped with juice
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 T chopped fresh Italian parsley leaves
1 lb linguine, cooked and drained
Toss the shrimp with salt and red pepper flakes.
Saute shrimp in 2 T oil over med-high heat 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, add more olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.
Add garlic and saute until fragrant, about 30 seconds.
Add wine and cook until reduced by half.
Add the tomatoes with their juices 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, season with more salt, to taste, and serve over pasta.
4 servings