Ingredients
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1 lb large shrimp, peeled and deveined
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1 teaspoon salt, plus more
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salt, to taste
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1 teaspoon dried crushed red pepper flakes
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3 tablespoons good quality olive oil
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1 medium onion, finely chopped
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1 (14 1/2 ounce) can petite diced tomatoes in tomato puree
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1 cup dry white wine
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3 garlic cloves, minced
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1/4 teaspoon dried oregano leaves
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3 tablespoons chopped fresh flat leaf parsley
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3 tablespoons chopped fresh basil
Instructions
- In a large bowl, toss the shrimp with 1 teaspoon salt and the red pepper flakes.
- In a large, heavy skillet, heat the oil over a medium high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside.
- Add the onion to the same skillet and saute until translucent, about 5 minutes.
- Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.
- Return the shrimp and any accumulated juices to the tomato mixture and toss to coat.
- Remove from heat and stir in the parsley and basil.
- Season with more salt to taste and serve over linquine or your favorite pasta.