Prawns fra diavolo

  • 500g large prawns, peeled, deveined
  • 1 tsp salt, plus additional as needed
  • 1 tsp dried crushed red pepper flakes
  • 3 tbsps olive oil, plus 1 to 2 tbsps
  • 1 medium onion, sliced
  • 1 (415g) tin diced tomatoes
  • 240ml dry white wine
  • 3 garlic cloves, chopped
  • 1/4 tsp dried oregano leaves
  • 3 tbsps chopped fresh Italian parsley leaves
  • 3 tbsps chopped fresh basil leaves
1) Toss the prawns in a medium bowl with the teaspoon of salt and the red pepper flakes. Heat the 3 tablespoons of oil in a large heavy skillet over medium-high heat. Add the prawns and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the prawns to a large plate; set aside.

2) Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic and oregano. Simmer until the sauce thickens slightly, about 10 minutes.

3) Return the prawns and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavours meld together. Stir in the parsley and basil.

Season with more salt, to taste, and serve.

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