Ingredients:
– Large Shrimp (shell on)
– Olive oil
– 1 tsp red pepper flakes
– 1/2 tsp salt
– 1 tsp Aleppo pepper flakes (more to taste)
– 3/4 yellow onion, sliced
– 5 cloves garlic, minced
– 1/2 tsp dried oregano
– 1 cup white wine
– 2 cups red sauce OR 2 cups canned crushed tomatoes
– 3 tbsp fresh flat parsley
– 2 tbsp fresh basil
– 1 cup panko breadcrumbs
– 2 tbsp butter
– 1 lb linguine

DIRECTIONS:
1.) Peel shrimp, save shells and sauté in 2 tbsps olive oil. Discard shells once pink (keep oil in pan).
2.) Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
3.) In skillet with shrimp flavored oil, cook shrimp in a single layer in the hot skillet until the both sides are browned. Transfer shrimp to a clean bowl.
4.) Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
5.) Add sauce or crushed tomatoes, cook until thickened (about 15 minutes).
6.) Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.
7.) In clean skillet, toast panko breadcrumbs with butter and fresh parsley.
8.) Toss shrimp in linguine and top with toasted breadcrumbs.