Shrimp Fra Diavolo Pasta

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  Pasta, Mostaccioli, White, Dry(454g)
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  Shrimp(454g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(300g)
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  Yellow Onion
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  Wine, White, Dry(240g)
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  Tomato, Canned, Crushed(794g)
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  Red pepper flakes(5g)
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  Oregano, Dried(1g)
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  Parsley, Fresh(60g)
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  Basil, Fresh(60g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Bring a large pot of generously-salted water to a boil over high heat, then add the pasta and cook according to package directions until al dente. Drain and set aside.
2. 2Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, add to the skillet, and cook 1–2 minutes until the underside turns opaque, then flip and cook 1–2 minutes more until the shrimp are fully opaque and no longer translucent. Transfer to a plate.
3. 3Add the onion to the same skillet with an additional splash of olive oil over medium-high heat, and cook 4–5 minutes, stirring occasionally, until the onion is soft and translucent.
4. 4Add the garlic to the skillet and cook 1 minute over medium-high heat, stirring constantly, until fragrant.
5. 5Pour in the white wine, scrape up any browned bits from the pan bottom, and cook 1 minute over medium-high heat until slightly reduced.
6. 6Stir in the crushed tomatoes, red pepper flakes, and dried oregano, then reduce heat to medium-low and simmer 10–15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
7. 7Return the shrimp to the skillet, stir to coat with sauce, and cook 1–2 minutes over medium-low heat until heated through.
8. 8Toss the drained pasta with the shrimp and sauce, then divide evenly into 3 airtight containers while hot. Top each with fresh parsley, fresh basil, and grated Parmesan before serving.