• Dried oregano 1 teaspoon
  • Garlic cloves minced 4
  • Ground pepper divided ½ teaspoon
  • Kosher salt divided ¾ teaspoon
  • Minced flat-leaf parsley 2 tablespoons
  • Olive oil divided 4 teaspoons
  • Peeled large shrimp deveined 1 pound
  • Red pepper flakes ⅛ to ¼ teaspoon
  • Small yellow onion finely diced ½
  • Place the shrimp in a medium bowl. Toss with 2 teaspoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
  • Heat a large nonstick or ceramic skillet over medium-high heat. Add the shrimp in a single layer and about 1 minute per side, flipping over the shrimp with tongs. If the shrimp don’t fit into the skillet in a single layer, cook them into 2 batches. Transfer the shrimp to a plate or bowl.
  • If there are a lot of browned bits stuck to the bottom of the skillet, either carefully (pan is hot!) wipe them out with a damp paper towel or wash the skillet.
  • Reduce the heat to medium. Heat the remaining 2 teaspoons olive oil in the skillet. Add the onion and cook, stirring occasionally, until the onion softens and becomes translucent, 4 to 5 minutes.

  • Stir in the garlic, oregano, ½ teaspoon salt, ¼ teaspoon pepper and crushed red pepper flakes. Cook, stirring, for 1 minute

  • Add the crushed tomatoes. Cook at a gentle simmer, stirring occasionally, for 15 minutes.
  • Stir in the cooked shrimp and parsley. Taste and adjust seasoning, if necessary. Serve with pasta, rice, quinoa, cauliflower rice, spaghetti squash or zucchini noodles.

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