• 1 lb large Shrimp peeled, deveined

  • 1 teaspoon Salt plus additional as needed

  • 1 teaspoon dried crushed Red Pepper Flake

  • 3 tablespoons Olive Oil plus 1 to 2 tablespoons

  • 1 medium Onion sliced

  • 1 (14 1/2-ounce) can diced Tomato

  • 1 cup Dry White Wine

  • 3 Cloves Garlic chopped

  • 0.25 teaspoon dried oregano leaves

  • 3 tablespoons chopped fresh Italian Parsley leaves

  • 3 tablespoons chopped fresh basil leaves


  • 1.

    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 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, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any 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.

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