Shrimp Fra Diavolo

1 lb large shrimp, peeled and deveined
1 tsp salt, plus more to taste
1 tsp dried crushed red pepper flakes
3 T olive oil
1 medium onion, finely chopped
1 (14.5 oz) can diced tomatoes with juice
1 C dry white wine
3 garlic cloves chopped
1/4 tsp dried oregano leaves
3 T chopped fresh flat-leaf parsley
3 T chopped fresh basil

In a medium bowl, toss the shrimp with 1 tsp salt and the red pepper flakes. In a large skillet, heat the oil over a medium-high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside. Add the onion to the same skillet and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine , garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture and toss to coat. Remove from the heat and stir in the parsley and basil. Season with more salt to taste. Spoon shrimp mixture into shallow bowls and serve. 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GILLIANSWAIM.