Shrimp Fra Diavolo

Shrimp Fra Diavolo
adapted from Giada de Laurentiis, Everyday Italian

Ingredients:
1 lb. large shrimp, peeled and deveined
1 tsp. salt, plus more to taste
2 tsp. dried crushed red pepper flakes (adjust to taste)
3 TBSP olive oil1 medium onion, finely chopped
1 (14.5 oz.) can diced tomatoes with juice
1 c. dry white wine
3 garlic cloves, chopped
1/2 tsp. dried oregano
chopped fresh basil, for garnish
fresh parmesan, for garnish

Directions:
1. In a medium bowl, toss the shrimp with 1 tsp. of salt and red pepper flakes.
2. In a large heavy 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.
3. Add the onion to the same skillet and saute until translucent, about 5 minutes.
4. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until slightly thickened, about 10 minutes.
5. Return the shrimp and accumulated juices to the tomato mixture and toss to coat.
6. Remove from heat and season with salt and pepper to taste.

Notes:
I served this over multi-grain, multi-colored farfalle pasta.
The next time make this I intend to use less of the ground red pepper. 1 tsp or like 1tsp and a 1/4 should be fine. 2 tsp. made it pretty spicy. This was actually better the next day because I stored the leftovers in the same container with the remaining pasta and it was less spicy.
Daniel tried this dish and he thought it was leftovers from Olive Garden! :) So it's good and pretty easy.