- 1 pound large shrimp, deveined and peeled
- 2 tablespoons butter
- 1 1/4 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup white onion, minced
- 1/4 cup white wine or preferred type of broth
- 1 (14-ounce) can crushed fire-roasted tomatoes
- 1 teaspoon Calabrian peppers, chopped or crushed, or 1/2 teaspoon red pepper flakes, plus more, to taste
- 2 teaspoons dried oregano
- crusty bread, optional, to taste, for serving
Pat the shrimp dry.
In a large skillet, heat the butter on medium-high heat.
Add the shrimp and 1/4 teaspoon of the salt and cook until almost cooked through, about 1-2 minutes per side.
Transfer the shrimp to a bowl, leaving the juices in the skillet.
Reduce the heat to medium and add the olive oil, the minced garlic, and the minced onion.
Cook the onion mixture until the garlic starts to turn golden, about 1-2 minutes.
Add the wine to the onion mixture to deglaze the pan, scraping the bottom of the pan.
Cook the sauce mixture until the wine nearly evaporates, then add the fire-roasted tomatoes, the Calabrian peppers, the oregano, and the remaining salt.
Bring the sauce to a simmer and taste it for seasoning. Add more of the peppers until the sauce reaches the desired level of spiciness.
Simmer the sauce, partially covered, until the flavor is smooth and rich, about 7-10 minutes.
Stir the shrimp into the sauce and cook for 1 minute.
Serve the shrimp mixture with the crusty bread