Step 1

Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.

Step 3

Add the onions and butter to the skillet over medium heat. Cook and reduce the onions for 10 minutes, this allows the onions to release some of their natural sugars which offsets the acidy of the tomatoes. Stir occasionally as they cook.

Step 4

Add the white wine and garlic. Bring to a gentle bubble and let it reduce by half, about 4-5 minutes. Add the chicken broth and tomato paste and stir to combine. Add the roasted tomatoes, soy sauce, hot sauce, and seasonings. Bring to a boil, then reduce to simmer.

Step 5

Let it simmer, thicken, and concentrate for 10-15 minutes, until desired thickness and flavor is obtained. Reduce heat to low.

Step 6

Add the shrimp back, along with any juices from the plate. Cover partially and let it heat through for 45 seconds or so. Garnish with parsley and serve with pasta, roasted vegetables, garlic bread with cheese, or crusty bread!