Shrimp Fra Diavolo with Penne

 

1 box Penne

1 Pound Large Shrimp Peeled and Deveined

Salt to taste

1 tsp. Black Pepper Freshly Ground

1 tsp. Red Chilli Pepper Flakes

3 T. Olive Oil

1 Medium Onion Finely Chopped

28 Ounces Diced Tomatoes Canned, Reserve Liquid

1 Cup Dry White Wine

3 Cloves Garlic Chopped

1/2 tsp. Oregano Dried

1/4 Cup Fresh Italian Parsley

1/4 Cup Fresh Basil Chopped

 

Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 tsp. each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes. Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.