Shrimp Fra Diavolo

Peel and devein the shrimp, reserving the shells. Pat the shrimp very dry with paper towels.

Season the dry shrimp with kosher salt, black pepper, cayenne pepper, and all-purpose flour. Toss well to coat evenly.

Prepare the aromatics: Peel 6 cloves of garlic, smashing 2 and mincing the other 4. Mince the long hot pepper (with seeds) and finely chop the onion.

Heat olive oil in a large skillet over medium-high heat. Add the 2 smashed garlic cloves to infuse the oil, then add the seasoned shrimp in a single layer.

Sear the shrimp for 1 minute without moving. Flip and cook for another 45 seconds until just opaque. Remove the shrimp from the pan with a slotted spoon and set aside.

To the same skillet, add the minced hot pepper and chopped onion. Season with salt and pepper and sauté for a couple of minutes until softened.

Add the 4 minced garlic cloves and cook for 30 seconds until fragrant.

Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer and reduce by half, about 1 minute.

Add the crushed tomatoes, more kosher salt and pepper, dried basil, and a few fresh basil leaves. Stir to combine.

Add the reserved shrimp shells to the sauce. Bring to a simmer and cook for 25 minutes to infuse the sauce with flavor.

Remove and discard the shrimp shells from the sauce. Use an immersion blender to briefly blend the sauce to your desired consistency.

Return the cooked shrimp to the sauce and stir to heat through.

Transfer to a serving platter. Garnish with fresh chopped basil and parsley. Serve immediately with crusty bread for dipping.