Ingredients

• ½ cup olive oil
• 16 large shrimp, peeled and deveined
• 6 cloves of garlic, minced
• 3 shallots, peeled and chopped
• 20 cherry tomatoes (about 6 ounces) halved
• 1 ½ cups canned crushed tomato
• 1 ⅔ cups white wine
• Leaves from one sprig fresh oregano, chopped
• Salt and pepper to taste
• ½ pound pasta
• ¾ teaspoon dried red pepper flakes
• Chopped parsley for garnish

Instructions

1. Heat oil in a large skillet over medium. Add shrimp and cook, turning once until just cooked through. Transfer to a plate and set aside.
2. Add cherry tomatoes, canned tomatoes, wine and oregano. Season to taste with salt and pepper and simmer stirring and reducing heat if liquid starts to boil too rapidly. You need cherry tomatoes to be soft and sauce to thicken, about 20 minutes.
3. Meanwhile, cook pasta until just tender, drain.
4. Add parsley, red pepper flakes, pasta and shrimp to skillet and toss. Divide pasta and sauce between warm plates and arrange the shrimp in the center of each plate.

Notes

1. Fra Diavolo (brother devil) is a name given in Italian-American cooking to shellfish (typically shrimp or lobster) cloaked in spicy tomato sauce and often served over pasta.