Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 teaspoon 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 about 2 minutes. Transfer shrimp using a slotted spoon to a large plate. Add onion to the same skillet and sauté until translucent. Add the tomatoes, 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
Drain the pasta add the cooked Penne to the sauce and stir to coat. Add the shrimp and the accumulated juices to the saucepan and stir to combine; remove the pan from the heat and toss in the parsley and basil. Season with more salt to taste
Spoon the mixture into shallow serving bowls and serve
Ingredients
1 Box Barilla Penne
1 lb Large Shrimp Peeled and Deveined
Salt to taste
1 tsp Black Pepper Freshly Ground
1 tsp Red Chilli Pepper Flakes
3 tbsp Olive Oil
1 Medium Onion Finely Chopped
28 oz Diced Tomatoes Canned Reserve Liquid no salt added
