1 pound shrimp, peeled and deveined (sixteen to twenty per pound size – bigger is better)
1 teaspoonred pepper flakes
Pinch of Allepo pepper (optional)
1 teaspoonsalt, or to taste
2 or 3 tablespoonsolive oil, enough to generously coat the shrimp
½large yellow onion, sliced
½ tspdried oregano, or 2 tsp of fresh
3garlic cloves, minced
1 cupwhite wine
1 ½ cupscrushed San Marzano tomatoes
2 tablespoons chopped Italian parsley
2 tablespoons sliced fresh basil leaves
Make sure shrimp are peeled, deveined and completely dry.
Season them with chili flakes, Allepo pepper (optional), and salt. Then add olive oil to the shrimp and seasoning and mix with a rubber spatula.
Stick the shrimp in the fridge while heating the pan.
Put a heavy pan on highest heat. Test with a couple drips of water to see if it’s ready. If the water droplets bead up and dance around the pan rather than boiling off right away, it’s hot enough to start.
Take shrimp out of fridge and begin to sear it. You should be able to get the shrimp in one single layer. Sear for about 2 minutes or until nicely brown. Turn and cook the other side for 1 minute.
Turn off heat and remove shrimp to a clean bowl. (These will finish cooking later in the sauce)
Return heat to medium and throw in sliced onions. Add a pinch of salt. Cook on medium until they turn translucent and a bit golden.
Add oregano and minced garlic, and stir this in. Cook for about a minute to take the raw edge off of the garlic.
Deglaze the pan with a glass of white wine. Raise heat to high and bring to a simmer. When the wine starts boiling, add the crushed tomato.
When sauce starts simmering, reduce heat to medium-low and cook the sauce for about 10-15 minutes until the mixture reduces and thickens slightly, stirring occasionally.
Transfer shrimp along with accumulated juices back into the sauce. It should take only a few minutes to heat the shrimp through.
Add parsley and basil leaves. Stir it in, and taste for seasoning.
Serve on pasta (angel hair or linguini), rice or cauliflower rice.