1 pound shrimp (large raw, peeled, deveined)
1 teaspoon Salt
1 teaspoon dried crushed red pepper flakes
3 tablespoon olive oil (plus 1 - 2 tsp)
1 can diced tomatoes (large! )
3 clove garlic (chopped, large cloves)
1 cup dry white wine
1/4 teaspoon dried oregano leaves
3 tablespoon fresh parsley (chopped)
3 tablespoon fresh basil (chopped)
Toss the shrimp in a bowl with the salt and pepper flakes. Heat the 3 tbsp of oil over in a pan over medium high. Add the shrimp and toss for about a minute, then let cook for another minute or two. Transfer the shrimp to a plate and put aside.
Add onion to the skillet, and add another 1 -2 tsp of oil if necessary, saute until onion is translucent, maybe 5 minutes. Add tomatoes with their juice, wine, garlic and oregano. Simmer until sauce thickens slightly, about 10 minutes.
Return shrimp and any accumulated juices back into the sauce and simmer for about a minute to let the flavours meld. Stir in the parsley and basil. Add salt to taste and serve!
My friend Barbara Herman first made this for us, I think she got the recipe from some show on the Food Network. Always an easy and delicious meal to whip up. We usually serve this sauce over spaghetti as the larger noodles hold more sauce.