Makes 4 servings
- 1 box (16 oz) angel hair pasta
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp fresh oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes
- 1 cup white wine or chicken broth
- 1 lb shrimp, peeled and deveined
- 1 lemon, cut into 6 wedges
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, heat olive oil over medium-high heat; add onion and garlic. Cook, stirring, until lightly golden, about 3 minutes. Stir oregano, basil, red pepper flakes and wine into onion mixture. Bring sauce to a simmer; cook, stirring occasionally, for 3 minutes.
- Add shrimp to skillet; cook just until shrimp becomes firm and pink, about 3 minutes. Drain pasta in a colander; transfer to a large serving bowl.
- Add shrimp mixture to pasta; toss lightly to mix. Squeeze juice of 2 lemon wedges over top. Serve hot; put remaining lemon wedges on the side.