Delicious food that is easy and quick to prepare is my favorite weekday meal. I love this recipe because it is flavorful. If you want the sauce hotter, use 2 teaspoons of crushed red pepper; more mild use one teaspoon.
I like using good imported pasta, either spaghetti or linguine. Choose your favorite pasta!
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 -2 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
3 garlic cloves, chopped
1 (14 1/2-ounce) can diced tomatoes
1 tablespoon tomato paste
1 cup dry white wine
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
1 pound spaghetti
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 sauté for about a minute, toss, and continue cooking until just cooked through about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, add 1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, tomato paste, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return shrimp and accumulated juices to the tomato mixture; toss to coat, and cook for about a minute, so the flavors meld together. Stir in the parsley and basil. Season with more salt to taste, and serve over cooked pasta.