Step 1

Pat the shrimp dry with a paper towel. Prepare the garlic and white onion as noted above.

Step 2

In a large skillet, heat the butter on medium high heat. Add the shrimp and 1/4 teaspoon kosher salt and cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook fully later). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.

Step 3

Reduce heat to medium and add the olive oil, minced garlic and minced onion. Cook until the garlic is starting to become golden, 1 to 2 minutes. Add the wine to deglaze the pan, scraping until the pan is smooth. Once the wine is nearly evaporated, add the tomatoes, Calabrian peppers or red pepper flakes, oregano and 1 teaspoon kosher salt. Bring to a simmer. Taste, and if it’s not spicy enough, add more peppers to taste. Simmer partially covered, for 7 to 10 minutes until the flavor is smooth and rich (or up to 15 minutes if the tomatoes are not fire roasted).

Step 4

Stir in the shrimp and cook for about 1 minute before serving. Serve with crusty bread or over pasta.