12 ounces dry spaghetti
3 tablespoons extra virgin olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, sliced
1/2 teaspoon crushed red pepper
1 (15-ounce) diced fire-roasted tomatoes
1 (15 ounce) can tomato sauce
1/4 cup chopped fresh basil, plus more for garnish
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/4 teaspoon kosher salt
Gather all ingredients.
Prepare spaghetti according to package directions; drain and keep warm.
Meanwhile, heat oil over medium heat in a large skillet. Add shrimp and cook 2 to 3 minutes or until nearly opaque, turning once.
Transfer shrimp to a plate. Add garlic and crushed red pepper to the skillet. Cook and stir until fragrant, about 1 minute.
Stir in undrained tomatoes, tomato sauce, basil, balsamic vinegar, oregano, and salt. Bring to a boil. Reduce heat and simmer, uncovered, until thickened, 10 minutes.
Return shrimp to skillet and simmer to heat through, about 1 minute. Serve over spaghetti, topped with additional fresh basil.
