Shrimp in Purgatory

Ingredients

  • 3

    tablespoons olive oil

  • 1

    yellow or red onion, minced

  • Kosher salt and black pepper

  • 8

    garlic cloves, minced

  • 1

    teaspoon dried oregano

  • ½ to 1

    teaspoon red-pepper flakes, plus more for serving

  • ½

    teaspoon fennel seeds

  • 2

    tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish

  • 8

    ounces roasted red peppers, drained and chopped (about 1 cup)

  • 1

    (14-ounce) can whole or crushed tomatoes

  • 1 to 1 ½

    pounds peeled, deveined shrimp

  • 2

    scallions, thinly sliced

  • 1

    tablespoon capers, drained

  • ½

    cup grated Parmesan, plus more for serving

Preparation

  1. Warm the olive oil in a 12-inch skillet over medium-high. Add the onion, season generously with salt, and cook, stirring, until the onion is translucent, soft and starting to turn golden, 7 or 8 minutes. If necessary, decrease the heat to medium to prevent scorching.
  2. Add the garlic and cook until fragrant and softened, about 2 minutes. Stir in the oregano, red-pepper flakes and fennel seeds, then the Calabrian chiles, roasted red peppers and tomatoes. (Crush the tomatoes by hand, if using whole.) Season with salt and pepper. Bring to a simmer, adjust the heat to maintain a simmer, and cook for about 5 minutes to slightly reduce the sauce and blend the flavors.
  3. Add the shrimp, scallions and capers, and cook until the shrimp are curled, pink and opaque, 3 to 7 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes, salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.