Difficulty: Easy - for beginners
1 lbs large shrimp, peeled and deveined
1 tsp salt, plus more to taste
1 tsp dried crushed red pepper
3 tbsp olive oil (I did not use this much)
1 medium onion, finely chopped
1 (14 1/2 oz) can diced tomatoes with juice (I added extra)
1 cup dry white wine (didn't use)
3 garlic cloves, chopped
1/4 tsp dried oregano leaves
3tbsp chopped fresh flat-leaf parsley
3 tbsp chopped fresh basil
(I used an italian spice mix I got from a farmer's market and it was still good)
In a medium bowl toss shrimp with 1 tsp of salt and the crushed red pepper flakes. In a large skillet, heat the oil over a med high glame. Add the shrimp and saute until just cooked through, about 2 mins. Using a slotted spoon, transfer the shimp to a large plate and set aside.
Add the onion to the same skillet and saute until translucent, about 5 mins. Add the tomatoes with their juices, wine, garlic and oregano and simmer until the sauce thickens slightly, about 10mins. Return the shrimp and any accumulated juices tot eh tomato mixture and toss to coat. Remove from the heat and sitr in the parsley and basil. Season with more salt to taste.
I served mine over pasta. Just remember if you are following WW to add extra pts for pasta. It is soooo good!