- Pat shrimp dry and season with salt and red pepper flakes.
- Heat 2-3 tbsp olive oil over medium heat in a large saucepan.
- Add the shrimp and sauté until 90% cooked through and set aside. (They will finish cooking once added back into the sauce)
- Add more olive oil to coat the same pan and sauté the onions until translucent.
- Add in the garlic and sauté until fragrant. Then add in the fire-roasted tomatoes, tomato paste, wine, Italian seasoning, fire-roasted Toreados, and additional salt.
- Allow to simmer until thickened.
- Return the shrimp to the pan and cook thoroughly.
- Serve with pasta and garnish with fresh parsley.
