Ingredients
1lblarge shrimp,peeled and deveined
1tspsalt,plus additional as needed
1tspdried red pepper flakes,crushed
3tbspolive oil,plus 2 tbsp more
1medium onion,sliced
14½oztomatoes,(1 can) diced
1cupdry white wine
3clovesgarlic,chopped
¼tspdried oregano leaves
3tbspfresh italian parsley leaves,chopped
3tbspfresh basil leaves,chopped
Preparation
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat.
Add the shrimp and saute for about 1 minute, toss, and continue cooking for about 1 to 2 minutes until just cooked through. Transfer the shrimp to a large plate; set aside.
Add the onion to the same skillet, adding remaining olive oil to the pan, if necessary, and saute for about 5 minutes until translucent.
Add the tomatoes with their juices, wine, garlic, and oregano. Simmer for about 10 minutes until the sauce thickens slightly.
Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about 1 minute so the flavors meld together.
Stir in the parsley and basil. Season with more salt, to taste, and serve. Enjoy!
