- 1/4 cup olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 tablespoon red pepper flakes, or to taste
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 3 tablespoons tomato paste
- 1/2 cup dry white wine (optional)
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1 pinch ground black pepper to taste
- Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
- Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.
03/30/2018
recipepes.com
Shrimp Fra Diablo, recipe
PT15M
PT1H
5
455 calories
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