Shrimp Fra Diavolo | America's Test Kitchen

Name: Shrimp Fra Diavolo | America's Test Kitchen
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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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.

Keywords

Italian
Fish & Seafood
Main Courses

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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