• 1 pound large shrimp, peeled and deveined
• 1 tsp. dried crushed red pepper flakes
• 3 tbsp. olive oil
• 1 medium onion, finely chopped
• 1 can diced tomatoes with juices
• 1 cup dry white wine
• 3 garlic cloves, chopped
• 1/4 tsp. dried oregano leaves
• 3 tbsp. chopped fresh flat-leaf parsley
• 3 tbsp. chopped fresh basil

In a medium bowl, toss the shrimp with the red pepper flakes.  In a large, heavy skillet, heat the oil over a medium-high flame.  Add the shrimp and saute until just cooked through, about 2 minutes.  Using a slotted spoon, transfer the shrimp to a large plate and set aside.

Add the onion to the skillet and saute until translucent.  Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.  Return the shrimp to the tomato mixture and toss to coat.  Remove from the heat and stir in the parsley and basil.

Spoon the shrimp mixture over pasta.