Ingredients

• 1 pound extra large shrimp , 16-20
• 2 tablespoons olive oil , or more as needed
• 1 teaspoon red pepper flakes , or to taste
• 1 teaspoon salt , or to taste
• 1 pinch Aleppo pepper flakes , or to taste
• 0.5 yellows onion , sliced
• 3 cloves garlic , minced
• 0.5 teaspoons dried oregano
• 1 cup white wine
• 1.5 cups canned crushed tomatoes , such as San Marzano
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons thinly sliced fresh basil leaves

Instructions

1. 1 Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
2. 2 Heat a large skillet over high heat until very hot. Cook shrimp in a single layer in the hot skillet until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.
3. 3 Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
4. 4 Add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
5. 5 Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.

Nutrition per serving