Ingredients
1 pound medium shrimp, peeled and deveined1 teaspoon fine sea salt or 2 teaspoons kosher salt
1 teaspoon red pepper flakes, crushed
4 tablespoons olive oil, divided
1 medium onion, thinly sliced
500 g La Molisana Garganelli
400 ml can of Regina Molisana diced tomatoes with juices
1 cup dry white wine
3 large cloves garlic, chopped
¼ cup fresh chives, chopped
¼ cup fresh Italian parsley, chopped
2 teaspoons fresh basil leaves
2 teaspoons dried oregano
Steps
Add shrimp, salt and crushed red pepper to a medium bowl and toss to coat.Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp; cook and stir until cooked through, about 2 minutes. Transfer shrimp to plate and set aside.
To the same skillet add remaining tablespoon of olive oil and onion; cook and stir 5 minutes, or until translucent.
Add tomatoes with juices, wine, garlic and oregano. Reduce heat; stir and simmer 10 minutes or until sauce is slightly thickened.
Meanwhile, cook garganelli in a large pot according to package directions until al dente; drain.
Add shrimp, fresh chives, and pasta to tomato mixture; toss well to combine. Stir in basil and parsley; serve.