1 lb spaghettihalf package
- 3 tablespoons olive oil
- 1 lb shrimp, peeled and deveined
- 2 teaspoons salt
- 1 ½ teaspoons red pepper flakes
- 1 small yellow onion
- 8 cloves garlic, finely chopped
- 42 oz canned diced tomato (drained)
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 cup dry white wine
- ⅓ cup fresh parsley, chopped
- 4 qt water, salted
- In a large pot bring 4 quarts of salted water to a boil over medium-high heat.
- Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
- Return pot and heat 2 tablespoons of olive oil over medium heat.
- Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
- Remove the shrimp and place in a small bowl to the side.
- Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
- Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
- Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
- Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
- Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
- Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.