Shrimp Fra Diavolo

1 pound large shrimp, peeled and deveined
1 tsp salt, plus additional as needed
1 tsp red pepper flakes
2 tbsp olive oil
1 med onion sliced thin
1 (14.5 ounce) can diced tomatos
1 cup dry white wine
3 garlic cloves
1/4 tsp dried oregano
3 tbsp chopped fresh italian parsley
3 tbsp chopped fresh basil leaves

1/2 pound of Ronzoni Health Harvest Thin Spagetti

***If additional sauce is desired, add a small can of plain tomato sauce before adding shrimp***

Bring a large pot of water to boil.
Cook pasta according to direction on the box while preparing the shrimp and sauce.
Preheat olive oil in a large skillet over med-high heat
Toss the shrimp in a medium bowl with 1 tsp salt and red pepper flakes.
Add the shrimp to the pan and saute for about a minute. Toss in the pan and continue cooking for 1-2 minutes or until cooked through.
Transfer shrimp to a large plate, cover, and set aside.
Add the onion and garlic to the pan and if necessary add a little more olive oil. (Careful not to burn the garlic)
Sautee until the onion is translucent, about 5 minutes.
Add the tomatoes (with their juices), wine, and oregano.
Simmer until the sauce thinkens slightly, about 10 minutes.
Return the shrimp to the pan along with any juices that have come from the shrimp.
Toss to coat and cook about 1-2 minutes so the flavors meld together.
Stir in parsley and basil.
Season with salt to taste.

Serve Shrimp over pasta.


Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KMZUZZIO.