Shrimp Fra Diavolo

So tonight some shrimp on the Belly Off Diet.  Overall this was....OK.  It was good, but nothing spectacular.  The sauce pretty much tasted like the stuff out of the jar with a little bit more spice, which was nice.  Both of our noses were running by the end of dinner!  Honestly, maybe shrimp just doesn't do it for me like it does for others, but I could have done without the shrimp and just had the pasta with tomato sauce.  This was a pretty easy dish to cook, but it was a lot harder than opening up a jar of tomato sauce.  Probably won't do again in the near future, but not too bad.

• 1/3 lb shrimp, peeled and deveined
• salt and black pepper to taste 
• 1/4 tbsp olive oil
• 1 tsp red pepper flakes
• 1/2 small onion, chopped
• 1 cloves garlic, mince
• 1/4 tsp dried oregano or thyme
• 1/2 can (28 oz) crushed tomatoes
• 1/2 cups dry white wine
• 4 oz spaghetti 
• 1 tbsp chopped flat-leaf parsley

Directions

1.

Season the shrimp with salt and pepper. Heat the oil in a large skillet or saute pan over medium heat. Add the shrimp and cook for 1 to 2 minutes, until just firm. Remove to a plate.

2.

Add the pepper flakes, onion, garlic, and oregano to the pan; cook until the onions are soft. Add the tomatoes and wine and simmer for 10 to 15 minutes.

3.

Meanwhile, cook the spaghetti according to the package instructions. Drain and return to the pot.

4.

Season the sauce with salt and pepper. Fold the cooked shrimp into the sauce. Pour the pasta and toss. Serve garnished with the parsley.