Prep 20 mins
Cook 10 mins
Recipe courtesy of Giada De Laurentiis of Food Network. There's another recipe similar yet different from a cookbook. This was from a recent showing of "Everyday Italian". We all thoroughly enjoyed the dish and served a side of spaghetti with olive oil, parmesan cheese and seasonings and a green salad.
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 5 tablespoons olive oil, divided
- 1 medium onion, sliced
- 14 1⁄2 ounces diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 1⁄4 teaspoon dried oregano leaves
- 3 tablespoons fresh parsley
- 3 tablespoons fresh basil leaves, chopped (1/2 to 1 tsp dried Basil)
- Toss the shrimp in a medium bowl with 1 tsp Salt and Red Pepper Flakes.
- Heat 3 Tb of Oil in a heavy large skillet over medium-high heat. Add Shrimp and saute for about one minute, toss and continue cooking until just cooked through, about 1-2 minutes. Transfer Shrimp to a plate and set aside.
- Add the Onion to same skillet along with 1-2 Tbs. Olive Oil and saute until translucent, about 5 minutes.
- Add the Tomatoes with their juices, Garlic, Wine, and Oregano. Simmer until Sauce thickens slightly, about 10 minutes.
- Return the Shrimp to the Tomato Mixture, toss to coat, and cook about 1 minute so the flavors meld together.
- Stir in Parsley and Basil and season with more Salt to taste.
This was excellent! I reversed the order, adding the shrimp (good large Gulf shrimp) last after the mixture reduced, so that I didn't I couldn't over cook the shrimp. Served it with French bread (the New Orleans kind, crispy on the outside and light on the inside) to sop up all the sauce and champagne. A huge hit! Can't wait to make it again.
Easy and quick to make! Was looking for something different for lent and this was just perfect! Will definitely be making again!
Yummy! I put this over some angel hair and it was fantastic! Thanks for sharing!