Zereh
Head Chef
I watched Giada make this the other day, it couldn't be simpler or tastier:
1-lb shrimp, shelled and deveined
1 t salt
1 t red pepper flakes
Season the shrimp with the salt and pepper flakes. Heat a couple tablespoons of EVOO in a pan over med-high heat. Cook the shrimp about one minute per side, until they get nice and pink with little browned bits in spots. Remove them from the pan with a slotted spoon and set them aside for later.
Add 1 corsely chopped onion to the pan and cook until translucent (can add a dash more EVOO if needed). Add 1 c dry white wine, 1 14-oz can diced tomatoes, 3 cloves of minced garlic and 1 t oregano. Cook for about 10 minutes, until it begins to thicken. Add a couple tablespoons of fresh chopped basil and the shrimp back to the pan and cook just long enough to warm the shrimp back up.
Z
I think she added fresh parsely with the basil too, but I didn't have any. =P I don't think it was missing anything by not having it, but I'll add it next time and see.
1-lb shrimp, shelled and deveined
1 t salt
1 t red pepper flakes
Season the shrimp with the salt and pepper flakes. Heat a couple tablespoons of EVOO in a pan over med-high heat. Cook the shrimp about one minute per side, until they get nice and pink with little browned bits in spots. Remove them from the pan with a slotted spoon and set them aside for later.
Add 1 corsely chopped onion to the pan and cook until translucent (can add a dash more EVOO if needed). Add 1 c dry white wine, 1 14-oz can diced tomatoes, 3 cloves of minced garlic and 1 t oregano. Cook for about 10 minutes, until it begins to thicken. Add a couple tablespoons of fresh chopped basil and the shrimp back to the pan and cook just long enough to warm the shrimp back up.
Z
I think she added fresh parsely with the basil too, but I didn't have any. =P I don't think it was missing anything by not having it, but I'll add it next time and see.