Ingredients:

  • 2 tbsp (30ml) extra-virgin olive oil
  • 4 cloves (12g) garlic, thinly sliced
  • ½ tsp (1g) red pepper flakes
  • 14 oz (400g) fresh Roma tomatoes, finely diced
  • 1 tbsp (16g) tomato paste
  • ¼ cup (60ml) dry white wine or low-sodium vegetable broth
  • ½ tsp (3g) dried oregano
  • 1 lb (450g) large shrimp, peeled and deveined
  • ¼ cup (10g) fresh basil leaves, chiffonade
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Heat the olive oil in a 12-inch stainless steel or cast-iron skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing for about 60 seconds until the garlic is fragrant and pale gold.
  2. Stir in the tomato paste and cook for 2 minutes. Add the diced tomatoes and dried oregano. Pour in the white wine (or broth) and increase heat to medium-high. Simmer for 5–7 minutes, stirring occasionally, until the tomatoes break down into a thick consistency.
  3. Push the sauce to the edges of the pan to create a clear space in the center. Add the shrimp in a single layer and sear for 1–2 minutes per side until they turn opaque pink. Fold the shrimp into the sauce and simmer for one final minute.
  4. Remove the pan from the heat immediately. Stir in the fresh basil, salt, and black pepper.