Printed from Jenn's Food Journey, adapted from Giada de Laurentiis
20 large shrimp, peeled and deveined
1/4 teaspoon salt
1 teaspoon red pepper flakes, divided
1 teaspoon olive oil
2 garlic cloves, finely minced
1 (14oz) can crushed tomatoes
1/4 cup red wine
1/4 teaspoon dried oregano
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1/2 lbs. thin spaghetti
Toss the shrimp with salt and red pepper flakes. Let sit for 15 minutes.
Cook pasta according to package directions; drain and set aside.
In a skillet heat the olive oil over medium heat. Add the shrimp and saute for 3-5 minutes, or until the shrimp are pink and cooked through. Remove and set aside. Add the garlic to the skillet and saute for 30 seconds. Add the crushed tomatoes, red wine and oregano. Stir to combine. Reduce heat and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp to the skillet and add the parsley and basil. Stir to combine. Let cook another 1-2 minutes. Season with salt and pepper to taste. Toss in pasta and serve. Enjoy!