Ingredients
1 pound large shrimp, peeled and deveined
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon dried crushed red pepper fl akes
3 tablespoons olive oil
1 medium onion, fi nely chopped
1 (28-ounce) can diced tomatoes with juices
1 cup dried white wine
3 garlic cloves, chopped
1/2 teaspoon dried oregano leaves
1 pound Barilla penne pasta
1/4 cup chopped fresh fl at-leaf parsley
1/4 cup chopped fresh basil
Instructions
Bring a large pot of salted water to a boil over high heat.
In a medium bowl, toss the shrimp with 1 teaspoon each
salt, pepper, and red pepper fl akes.
In a large skillet, heat the oil over medium-high heat.
Add the shrimp and saute until just cooked through,
about 2 minutes. Remove shrimp with a slotted spoon,
and set aside. Add the onion to the same skillet and
saut
