Ingredients

- 1 pound shrimp - med.-large - peeled & deveined
- 1 teaspoon salt
- 1 teaspoon red pepper flakes or more to taste
- 3 tablespoons olive oil
- 1/2 red onion - diced
- 14 1/2 ounces can Italian diced tomatoes
- 1/2 cup white wine - dry
- 2 cloves garlic - chopped
- 2 teaspoons lemon thyme - chopped
- 4 tablespoons fresh basil - chopped
- fresh parsley - for garnish (optional)


Directions

Toss together shrimp, salt and red pepper flakes in medium bowl.
Heat 3 tablespoons olive oil in large skillet over medium high heat.
Add shrimp and sauté for about 2-4 minutes, stirring occasionally, and just cooked
through.
Transfer to plate or bowl, set aside.
Add onion to same skillet, add 1 tablespoon olive oil if needed. Sauté onion about 5
minutes.
Add tomatoes with juice, wine, garlic and thyme. Reduce heat to medium low and allow
sauce to simmer for 10-15 minutes. It will reduce and thicken slightly.
Return shrimp to skillet, with any accumulated juice, into the tomato mixture. Stir to
combine. Cook for 1-2 more minutes.
Stir in basil. Season with more salt and pepper in needed.
Serve hot. Very good with lemon pasta recipe and crusty bread.
Garnish with fresh parsley if desired.