With some white wine and a pinch of red pepper flakes, you've got the perfect seafood-pasta dish.
Yield
Serves: 4
You'll Need
- 3⁄4 lb shrimp, peeled and deveined
- Salt and black pepper to taste
- 1⁄2 Tbsp olive oil
- 2 tsp red pepper flakes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1⁄4 tsp dried oregano or thyme
- 1 can (28 oz) crushed tomatoes
- 1 cup dry white wine
- 8 oz spaghetti
- 2 Tbsp chopped flat-leaf parsley
How to Make It
- Season the shrimp with salt and pepper. Heat the oil in a large skillet or sauté pan over medium heat.
- Add the shrimp and cook for 1 to 2 minutes, until just firm. Remove to a plate.
- Add the pepper flakes, onion, garlic, and oregano to the pan; cook until the onions are soft.
- Add the tomatoes and wine and simmer for 10 to 15 minutes.
- Meanwhile, cook the spaghetti according to the package instructions.
- Drain and return to the pot.
- Season the sauce with salt and pepper.
- Fold the cooked shrimp into the sauce. Pour the pasta and toss.
- Serve garnished with the parsley.
