Shrimp Fusilli

• 3 tablespoons olive oil, divided
• 3/4 lb medium shrimp, shelled and deveined
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/3 cup dry white wine
• 1 cup chopped onion
• 4 -5 garlic cloves, crushed
• 1 (28 ounce) can tomatoes with juice
• 1 lb fusilli or 1 lb penne, cooked according to package directions
• 1/4 cup chopped fresh parsley

1. Heat 1 tbsp olive oil in large skillet over high heat.
2. Add shrimp, red pepper flakes and salt, cook stirring for ONLY 1 minute until shrimp is opaque (DO NOT COOK MORE THAN 1 MIN, SHRIMP WILL OVERCOOK).
3. Add wine, boil for 30 seconds.
4. Transfer shrimp and wine to bowl.
5. Reduce heat to medium-high, heat remaining 2 tbsp oil in same skillet.
6. Add onions, cook for 6-7 minutes until lightly browned.
7. Stir in garlic; cook 30 seconds.
8. Add tomatoes, breaking up with spoon.
9. Bring to a boil, boil 5 minutes, stirring occasionally.
10. Stir in shrimp, cook for 1 minute.
11. Toss with fusilli and parsley in large bowl.

olive oil, shrimp, red pepper, salt, white wine, onion, garlic, tomatoes, fusilli, parsley

Taken from www.food.com/recipe/shrimp-fusilli-46229 (may not work)