Shrimp Fra Diavolo

INGREDIENTS
1    pound fresh medium shrimp, shelled, deveined
½   teaspoon salt
1    teaspoon crushed red pepper or smoked paprika
4    tablespoons olive oil, divided
1    medium white onion, chopped
3    cloves garlic, minced
1    can (15 ounces) diced tomatoes or 2 cups fresh diced
½   cup dry white table wine
½   teaspoon dried oregano
1    tablespoon dried parsley
1    tablespoon dried basil

METHOD

In a large bowl, combine the shrimp, salt and pepper flakes. Toss to coat. In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil and add the shrimp. Cook for 1 to 2 minutes and turn over. Cook for another 1 to 2 minutes, remove from the heat to a bowl and set aside.

In the same skillet, add and warm 2 tablespoons of the olive oil. Add the onions and cook for 4 to 5 minutes until they are translucent. Add the garlic and cook 1 minute. Add the tomatoes and their juices, the wine and oregano. Cook over medium heat for about 10 minutes until the sauce thickens.* Stir in the parsley and basil and add the shrimp. Toss to coat and cook for 5 to 6 minutes to mix the flavors and thoroughly cook the shrimp. Remove from the heat and serve immediately.

Based on a recipe from Food.com courtesy of Giada De Laurentiis

*NOTE: If the sauce is not thickening, add ½ teaspoon all-purpose flour and stir it in, cooking 2 to 3 minutes longer.