Ingredients
1lbpasta
1lblarge shrimp,uncooked, peeled and deveined
4tbspolive oil
5clovesgarlic,minced
1medium onion,finely chopped
1cupdry white wine
28ozcrushed tomatoes,(1 can)
1tspred pepper flakes,crushed
¼tspdried oregano
¼cupfresh flat-leaf parsley,chopped
¼cupfresh basil,chopped
grated parmesan cheese
Preparation
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the skillet.
Saute for 1 minute, then flip shrimp and saute until the shrimp is cooked and no longer translucent. Transfer shrimp to a separate plate.
Add the onions and an additional 1 tablespoon oil to the skillet and saute for another 5 minutes, or until translucent. Add garlic and saute for 1 minute.
Add wine, and deglaze pan for one minute. Then add tomatoes, crushed red pepper, and oregano. Reduce heat to medium-low, and let sauce simmer and reduce for 10 to 15 minutes until desired thickness. Then return shrimp to the sauce, and stir to coat.
Meanwhile, bring a large pot of generously-salted water to boil, and cook pasta according to package instructions. Drain the pasta, then toss with the sauce and shrimp.
Garnish with chopped parsley, basil and/or Parmesan cheese.
