-1 lb. large shrimp, peeled and deveined
-1 teaspoon salt, plus additional as needed
-1 teaspoon dried crushed red pepper flakes
-3 tablespoons olive oil, plus 1 to 2 tablespoons
-1 medium onion, sliced
-1 (14 1/2-ounce) can diced tomatoes
-1 cup dry white wine
-3 garlic cloves, chopped
-1/4 teaspoon dried oregano leaves
-3 tablespoons chopped fresh Italian parsley leaves
-3 tablespoons chopped fresh basil leaves
1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.
2. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.
3. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
4. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.