Shrimp Fra Diavolo Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			3 tablespoons olive oil 1 pound jumbo or U-12 shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1 teaspoon red chile flakes 4 cloves garlic, thinly sliced 1/2 serrano chile, seeded and finely minced 1/4 cup limoncello or sambuca 1/4 cup white wine 2 cups crushed San Marzano tomatoes 3/4 cup grated Parmigiano-Reggiano 1 tablespoon fresh parsley leaves, finely minced 2 teaspoon fresh basil leaves, finely minced 2 teaspoon fresh oregano leaves, finely minced 1 tablespoon butter Zest and juice of 1 lemon
			In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. Add the chile flakes, garlic and serrano chile. Remove from the heat, add the limoncello, and then flambe. Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes. Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice.