Shrimp Fra Diavolo for Two | America's Test Kitchen

Name: Shrimp Fra Diavolo for Two | America's Test Kitchen
Ingredients: 3/4 pound large shrimp (26 to 30 per pound), peeled and deveined, shells reserved; Salt; 1 (14-ounce) can whole peeled tomatoes; 4 1/2 teaspoons vegetable oil; 1/2 cup dry white wine; 2 garlic cloves, minced; 1/4 - 1/2 teaspoon red pepper flakes; 1/4 teaspoon dried oregano; 1 anchovy fillet, rinsed, patted dry, and minced; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh parsley; 3/4 teaspoon minced pepperoncini, plus 1/2 teaspoon brine; 1 tablespoon extra-virgin olive oil

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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.

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Ingredients

3/4 pound large shrimp (26 to 30 per pound), peeled and deveined, shells reserved
Salt
1 (14-ounce) can whole peeled tomatoes
4 1/2 teaspoons vegetable oil
1/2 cup dry white wine
2 garlic cloves, minced
1/4 - 1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 anchovy fillet, rinsed, patted dry, and minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
3/4 teaspoon minced pepperoncini, plus 1/2 teaspoon brine
1 tablespoon extra-virgin olive oil