Shrimp Fra Diavolo

This is an excellent version of a classic dish, taken from Cook's Illustrated.  On this cold and snowy President's Day it can offer a bit of warmth.

• 1 1/2 pounds shrimp 
• Salt
• 1 (28-ounce) can chopped tomatoes, separating juice from tomatoes
• 1/3 cup olive oil
• 1 cup dry white wine
• 4 garlic cloves, minced
• 1/2 - 1 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 2 anchovies, rinsed, patted dry, and minced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons minced pepperoncini, plus 1 teaspoon brine

Instructions

1. Peel shrimp and toss with ½ teaspoon salt and set aside. Pour tomatoes into colander set over large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Transfer drained tomatoes to small bowl and reserve juice. Do not wash colander.

2. Heat 1 tablespoon olive oil in 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2 to 4 minutes. Add reserved tomato juice and simmer to meld flavors, 5 minutes. Pour contents of skillet into colander set over bowl. Discard shells and reserve liquid. Wipe out skillet with paper towels.

3. Heat  2 tablespoons olive oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 1 to 2 minutes. Add anchovies and stir until fragrant, about 30 seconds. Remove from heat. Add drained tomatoes, mashing slightly. Return to heat and stir in reserved tomato juice mixture. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes.

4. Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4 to 5 minutes. Remove pan from heat. Stir in basil, parsley, and pepperoncini and brine and season with salt to taste. Drizzle with remaining olive oil and serve.  Pasta with olive oil and garlic is a nice accompaniment.