Shrimp Fra Diavolo

Fra Diavolo means "Brother Devil"

Ingredients:
• 1/3 cup extra virgin olive oil
• 16 large shrimp, peeled and devined
• 6 garlic cloves, peeled and minced
• 3 shallots, peeled and chopped
• 30 cherry tomatoes, halved (approx. 6 ounces)
• 28 ounce can of canned crushed tomatoes
• 1 2/3 cups dry white wine
• leaves from 1 sprig fresh oregano, chopped
• 1/2 lb. bucatini or linguine
• leaves from 2 sprigs parsley, chopped
• 3/4 tsp dried red pepper flakes

Heat oil in a large skillet over medium heat. Add shrimp and cook turning once, until just cooked through, about 3 minutes per side. Transfer to plate and set aside. Add garlic and shallots to skillet and cook until soft, 3 to 5 minutes. Add cherry tomatoes, canned tomatoes, wine and oregano. Season to taste with salt and pepper and simmer, stirring occasionally and reducing heat if liquid starts to boil too rapidly, until cherry tomatoes are soft and sauce has thickened, about 20 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water over high heat until tender, 11 to 13 minutes. Drain, reserving 1/4 cup of the pasta water.

Add parsley, red pepper flakes, pasta, pasta water and shrimp to skillet and toss well. Divide pasta and sauce between 2 to 4 warm plates, arranging half the shrimp in center of each plate.