one pot garlic tomato shrimp pasta

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I halved this recipe to make enough for two–with leftovers. I swapped out the white wine for red and added half a  bouillon cube. Of course I ramped up the pepper flake effect. It is scrumptious!

One Pot Garlic Tomato Shrimp Pasta (adapted from Tasty)
Prep time: 20 minutes
Cook time: 25 minutes

1/2 pound spaghetti
3 tablespoons olive oil
1 pound shrimp, peeled and deveined, (if frozen then thawed, pat dry)
3 teaspoons salt
1 1/2 -2 teaspoons red pepper flakes
1 medium onion, halved, thin slices
8 large cloves garlic, minced
588g tinned diced tomatoes (about 1 1/2 cans)
1 teaspoon oregano
1/2 bouillon cube
1/2 cup red wine
1 teaspoon sugar, optional
Salt and pepper
1/3 cup fresh parsley, chopped

In a Dutch oven boil 2 quarts water with a teaspoon salt. Cook the spaghetti according to package directions until al dente. Drain and set aside.

In the empty Dutch oven, heat 2 tablespoons oil. Lightly sauté the shrimp with a teaspoon salt and 1/2 to 1 teaspoon red pepper flakes. Cook until just pink. Remove the shrimp and set aside.

Add additional oil, if needed, and fry the onion until just wilted, about 2-3 minutes. Add the garlic and cook 30 seconds or until fragrant. Add the tomatoes, a teaspoon salt, 1 teaspoon red pepper flakes, oregano, bouillon cube, and wine. Stir and simmer 5-10 minutes. Taste. If the sauce is too sour, add 1 teaspoon sugar. Salt and pepper to taste.

Return shrimp to pot and add the parsley. Stir to combine. Add the cooked spaghetti to the pot and toss to coat evenly. Remove from heat. Serve hot with a salad on the side.