Shrimp Fra Diavolo
1 pound raw large shrimp, peeled and deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
5 tablespoons extra virgin olive oil, divided
1 medium onion, sliced
1 (14 1/2 ounce) can diced tomatoes
1/2 cup Pinot Grigio
3 garlic cloves, minced
1/4 teaspoon dried oregano
3 tablespoons fresh parsley, chopped
8 fresh basil leaves
1 pound of rigatoni pasta
Bring a large pot of salted water to a boil.
In a medium bowl, toss the shrimp with 1 teaspoon of salt and red pepper flakes. Next, heat a large skillet over medium high heat, and add 2 teaspoons of olive oil, and saute onion until translucent, about 5 minutes. Then add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 15 minutes. Add the shrimp and cook for about 5 more minutes, until shrimp are cooked through. Stir in the parsley and basil.
Cook the pasta to package directions and drain. Scoop pasta into the prepared sauce, and cook for an additional minute to combine. Serve immediately.