Shrimp Fra Diavolo

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, diced
1 (14 1/2 oz) can diced tomatoes
1 cup dry white wine
3 minced cloves of garlic
1/4 teaspoon dried oregano
3 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil
Pasta of your choice

Toss the shrimp in a medium bowl with 1 tsp of salt and red pepper flakes. Heat the 3 tablespoons of oil in a large, heavy skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.

Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil if necessary. Saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Serve over the pasta of your choice!