Shrimp Fra Diavolo Serving Size - 7 Prepared By - DnD Recipe Rating
			1 – 1/2 pound large shrimp, peeled, deveined 1 teaspoon dried crushed red pepper flakes 5 tablespoons olive oil, plus 1 to 2 tablespoons 1 large onion, sliced 1 whole lemon 1 ½ cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 3 tablespoon chopped fresh Italian parsley leaves 3 tablespoon chopped fresh basil leaves Salt & pepper to taste
			Toss the shrimp in a medium bowl add salt/pepper and red pepper flakes. Heat about 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes before it turns pink. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the pan mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt. Squeeze lemon, and serve.