The recipe I'm using for this comes from the Food Network's Giada DiLaurentiis. Of all the chef's on the food network I've had the most success using Giada's recipes, though Tyler Florence, Rachel Ray, Ina Garten, Emeril and the Neeley's have some great stuff too.
The original recipe calls for fresh herbs, which because of time constraints I didn't have available. This recipe still works well with dried herbs. The rule for converting from fresh to dried is that 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Or in this case 3 tablespoons fresh herbs = 3 teaspoons dried herbs.
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
1 tablespoon dried Italian parsley leaves
1 tablespoon dried basil leaves
With a little help from Giada I have a very happy girlfriend this Valentine's Day. This is one of the most consistently successful recipes I've found since I got into cooking. Its simple but full of flavor. The spice isn't overpowering, but the crushed red pepper gives it a nice kick. I wouldn't recommend it if you don't like onions, but otherwise its a great option. Its quick, easy and relatively inexpensive to make.
Coming up next time......something without noodles!