Ingredients
1 lb (450g) of shrimp, peeled and deveined
2 tbsp of olive oil
1 small onion, finely chopped
4 cloves of garlic, minced
1 can (14.5 oz) of crushed tomatoes
1/4 cup of tomato paste
1/2 cup of dry white wine or chicken broth
1 tsp of dried oregano
1 tsp of dried basil
1/2 tsp of red pepper flakes (optional)
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, for garnish
Grated Parmesan cheese, for serving (optional)
Directions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Pour in the crushed tomatoes and tomato paste, stirring well to combine.
5. Add the dry white wine (or chicken broth), dried oregano, dried basil, and red pepper flakes (if using). Stir to mix everything together.
6. Season with salt and black pepper to taste. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. While the sauce is simmering, pat the shrimp dry with paper towels and season lightly with salt and black pepper.
8. Add the shrimp to the skillet, spreading them out evenly in the sauce.
9. Cook the shrimp for about 3-4 minutes on each side, or until they turn pink and are cooked through.
10. Once the shrimp are cooked, remove the skillet from the heat.
11. Garnish with chopped fresh parsley.
12. Serve immediately, optionally with grated Parmesan cheese on top.