Ingredients
- 1 pound large shrimp, peeled, deveined
- 1 teaspoon salt, plus additional when needed
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons essential olive oil, plus one to two tablespoons
- 1 medium onion, sliced
- 1 (14 1/2-ounce) can diced tomato plants
- 1 cup dry white-colored wine
- 3 garlic clove cloves, chopped
- 1/4 teaspoon dried oregano leaves
- 3 tablespoon chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh tulsi leaves
Directions
Chuck the ball shrimp inside a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the three tablespoons oil inside a heavy large skillet over medium-high temperature. Add some shrimp and saute for 1 minute, toss, and continue cooking until just cooked through, about one to two minutes. Transfer the shrimp to some large plate put aside. Add some onion towards the same skillet, adding one to two teaspoons of essential olive oil towards the pan, if required, and saute until translucent, about a few minutes. Add some tomato plants using their juices, wine, garlic clove, and oregano. Simmer before the sauce thickens slightly, about ten minutes. Return the shrimp and then any accrued juices towards the tomato mixture toss to coat, and prepare for 1 minute therefore the flavors meld together. Stir within the parsley and tulsi. Season with increased salt, to taste, and serve.
Recipe thanks to Giada De Laurentiis