Easy Shrimp Fra Diavolo
A spicy, delicious seafood pasta that is easy to make but will still impress your guests. Serve over linguini, garnish with fresh parsley and Parmesan cheese.
large shrimp, peeled and deveined
1
pound
red pepper flakes
2
tablespoons
lemon juice
1
tablespoon
salt
1
teaspoon
vine-ripe tomatoes, seeded
3
butter, or to taste
1
tablespoon
dry white wine
1
cup
olive oil
white onion, finely chopped
½
garlic, minced
2
cloves
plum tomatoes, finely chopped
3
dried basil
2
tablespoons
dried parsley
1
tablespoon
dried oregano
1
tablespoon
 Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.
  Pulse vine tomatoes in a blender until smooth.
  Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.
  Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.
  Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.
