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 Hosted By
Lina & Mark |
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1 – 1/2 pound large shrimp, peeled, deveined |
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1 teaspoon dried crushed red pepper flakes |
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5 tablespoons olive oil, plus 1 to 2 tablespoons |
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1/4 teaspoon dried oregano leaves |
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3 tablespoon chopped fresh Italian parsley leaves |
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3 tablespoon chopped fresh basil leaves |
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Toss the shrimp in a medium bowl add salt/pepper and red pepper flakes. Heat about 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes before it turns pink. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the pan 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. Squeeze lemon, and serve. |
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