Ingredients
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12 ounces dry spaghetti
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3 tablespoons extra virgin olive oil
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1 pound large shrimp, peeled and deveined
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4 cloves garlic, sliced
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1/2 teaspoon crushed red pepper
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1 (15-ounce) can diced fire-roasted tomatoes
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1 (15 ounce) can tomato sauce
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1/4 cup chopped fresh basil, plus more for garnish
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1 tablespoon balsamic vinegar
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1 teaspoon dried oregano
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1/4 teaspoon kosher salt
Directions
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Gather all ingredients.
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Prepare spaghetti according to package directions; drain and keep warm.
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Meanwhile, heat oil over medium heat in a large skillet. Add shrimp and cook 2 to 3 minutes or until nearly opaque, turning once.
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Transfer shrimp to a plate. Add garlic and crushed red pepper to the skillet. Cook and stir until fragrant, about 1 minute.
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Stir in undrained tomatoes, tomato sauce, basil, balsamic vinegar, oregano, and salt. Bring to a boil. Reduce heat and simmer, uncovered, until thickened, 10 minutes.
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Return shrimp to skillet and simmer to heat through, about 1 minute. Serve over spaghetti, topped with additional fresh basil.
