1 lb. large shrimp, peeled and deveined
1 tsp kosher salt
1 tsp dried red pepper flakes
3 tbsp olive oil
1 med onion, chopped
1 cup dry white wine
1 (14.5 oz) can diced tomatoes, drained
¼ cup Peppadew peppers, julienned
3 garlic cloves, minced
¼ tsp dried oregano
3 tbsp fresh flat leaf parsley, chopped
3 tbsp fresh basil, chopped
In a medium bowl, toss shrimp with salt and red pepper flakes, set aside. In a large heavy skillet, heat oil over medium high flame. Add shrimp and sauté until barely cooked through. Transfer shrimp to a large plate using a slotted spoon and set aside.
Add the onion to the skillet and sauté until translucent (about 5 minutes). Add wine and reduce slightly, then add tomatoes, peppers, garlic and oregano and simmer until the sauce thickens slightly (about 10 minutes). Return the shrimp with any accumulated juices to the sauce and toss to coat until warm and cooked through. Remove from the heat and scatter parsley and basil over the top and toss to lightly combine.
Season with kosher salt to taste and serve with pasta