I like this recipe because it is so quick to whip up! To save time, try to buy your shrimp already cleaned, peeled, and de-veined. This dish is delicious served over zucchini noodles or spaghetti squash.
- 1 pound large raw shrimp, peeled and deveined
- 3/4 tsp sea salt, plus more to taste
- 1/2 tsp dried crushed red pepper flakes (if you want it more on the "diavolo" side [aka spicier], use a full teaspoon instead)
- 3 Tbsp olive oil
- 1 medium onion, sliced
- 1 (14 1/2-ounce) can diced tomatoes with juices
- 1 cup dry white wine (or substitute with low sodium chicken or vegetable broth)
- 3 garlic cloves, chopped
- 1/4 tsp dried oregano
- 3 Tbsp chopped fresh Italian parsley
- 3 Tbsp torn fresh basil
- Toss the shrimp in a bowl with salt and red pepper flakes.
- Heat the 3 Tbsp oil in a large nonstick 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 and set aside.
- Add the onion to the same skillet, adding more olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine (or broth), garlic, and oregano. Simmer about 10 minutes, or until the sauce thickens slightly.
- Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute more so the flavors combine.
- Stir in the parsley and basil. Season with more salt or red pepper flakes, to taste, and serve.