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Shrimp Fra Diavolo
Well Texans like their food hot and spicy and this recipe will not disappoint.  If you're a Yankee cut back on the Red Pepper Flakes by half and then add more to taste. Lol.

Cookware used in Recipe
12 inch Large Skillet with Cover   View

Prep Time
20 Minutes

6 - 8

1 pound large shrimp, peeled, de-veined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 ½-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
¼ teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt 
and red pepper flakes. 
Heat the 3 tablespoons oil in the 12'' Large Skillet over medium-high heat. 
Add the shrimp and sauté 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, adding 1 to 2 teaspoons of olive oil to 
the pan, if necessary, and sauté until translucent, about 5 minutes. 
Add the tomatoes with their juices, wine, garlic, 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 and basil. 
Season with more salt to taste and serve.