Ingredients:
3 tablespoons olive oil, divided
3/4 lb medium shrimp, shelled and deveined
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup dry white wine
1 cup chopped onions
4 -5 garlic cloves, crushed
1 (28 ounce) cans tomatoes with juice
1 lb fusilli or 1 lb penne, cooked according to package directions
1/4 cup chopped fresh parsley
Directions:
Heat 1 tbsp olive oil in large skillet over high heat.
Add shrimp, red pepper flakes and salt, cook stirring for ONLY 1 minute until shrimp is opaque (DO NOT COOK MORE THAN 1 MIN, SHRIMP WILL OVERCOOK).
Add wine, boil for 30 seconds.
Transfer shrimp and wine to bowl.
Reduce heat to medium-high, heat remaining 2 tbsp oil in same skillet.
Add onions, cook for 6-7 minutes until lightly browned.
Stir in garlic; cook 30 seconds.
Add tomatoes, breaking up with spoon.
Bring to a boil, boil 5 minutes, stirring occasionally.
Stir in shrimp, cook for 1 minute.
Toss with fusilli and parsley in large bowl.
Servings: 5
Time preparation: 15 min.
Time total: 33 min.