Shrimp Risotto Fra Diavolo Recipe by Food Network

Ingredients

• 3 cups chicken stock
• One 28-ounce can diced tomatoes
• 1 pound large shrimp (25/30 count), peeled, deveined, tail on
• 5 tablespoons olive oil
• 2 teaspoons crushed red pepper flakes, plus more for garnish, optional
• Kosher salt and freshly ground black pepper
• 1 medium onion, diced
• 2 cups arborio rice
• 4 cloves garlic, minced
• 1/4 cup vodka
• 1/2 cup fresh parsley leaves, minced