- 1 pound extra large shrimp (16-20), peeled and deveined, tail left on
- 2 tablespoons olive oil, or more as needed
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1 pinch Aleppo pepper flakes, or to taste
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1 cup white wine
- 1 1/2 cups canned crushed tomatoes (such as San Marzano)
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons thinly sliced fresh basil leaves
- Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
- Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
- Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
- Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
- Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.