- 4
- 15 mins
- 45 mins
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt, plus additional as needed
- 1 teaspoon red pepper flakes
- 3 tablespoons olive oil, plus more as needed
- 1 onion, sliced thin
- 1 can (14 1/2 ounces) diced tomatoes
- 1 cup dry white wine
- 3 cloves garlic, minced
- 1/4 teaspoon dried oregano
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh basil, chopped
Preparation
Step 1
In a medium bowl, place the 1 teaspoon salt and red pepper flakes. Mix well. Add the shrimp and toss to coat.
In a large, heavy skillet over medium-high heat, add the shrimp and saute for about 1 minute. Toss and continue cooking until just cooked through, about 2 minutes. Transfer the shrimp to a large plate. Set aside.
To the same skillet, add the onions, adding 1-2 tablespoons of olive oil to the pan, if necessary. Saute until translucent, about 5 minutes. Add the tomatoes, juce included, wine, garlic and oregano. Simmer until the sauce begins to thickens a bit, about 10 minutes.
Return the shrimp along with any accumulated juices the the tomato mixture and cook for 1-2 minutes, stirring constantly to mix. Stir in the parsley and basil and cook for 1 minute more.
Serve immediately with white rice.