Chef John's Shrimp Fra Diavolo
Shrimp fra diavolo, "shrimp brother devil" if we are being literal for comic effect, is really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.
extra large shrimp (16-20), peeled and deveined, tail left on
1
pound
olive oil, or more as needed
2
tablespoons
red pepper flakes, or to taste
1
teaspoon
salt, or to taste
1
teaspoon
Aleppo pepper flakes, or to taste
1
pinch
yellow onion, sliced
½
garlic, minced
3
cloves
dried oregano
½
teaspoon
white wine
1
cup
canned crushed tomatoes (such as San Marzano)
1 ½
cups
chopped fresh flat-leaf parsley
2
tablespoons
thinly sliced fresh basil leaves
2
tablespoons
 Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
  Heat a large skillet over high heat until very hot. Cook shrimp in a single layer in the hot skillet until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.
  Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  Add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
  Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.
