Shrimp Fra Diavolo

Name: Shrimp Fra Diavolo
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 1/2 pounds, large shrimp (26 to 30 per pound), peeled and deveined, shells reserved; , Salt; 1 (28-ounce) can, whole peeled tomatoes; 3 tablespoons, vegetable oil; 1 cup, dry white wine; 4 , garlic cloves, minced; 1/2 - 1 teaspoon, red pepper flakes; 1/2 teaspoon, dried oregano; 2 , anchovy fillets, rinsed, patted dry, and minced; 1/4 cup, chopped fresh basil; 1/4 cup, chopped fresh parsley; 1 1/2 teaspoons minced, pepperoncini, plus 1 teaspoon brine; 2 tablespoons, extra-virgin olive oil

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Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV

Main Courses

Italian

Fish & Seafood

For a dish that didn’t remind us of rubbery seafood in spicy marinara, we started by getting the shrimp’s briny flavor to come out of its shell.

SERVES4

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Ideally shrimp fra diavolo is a lively and piquant dish, with tangy tomatoes countering briny, plump shrimp, and pepper flakes and garlic providing a spirited kick. But too often the seared shrimp are overcooked and chewy, and the spice obl...

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