Pour the wine into the pan and bring it to a boil, scraping the bottom of the pan to bring up any browned bits (called the “fond”), which have lots of rich flavor. Let the wine boil for a few minutes, until it’s reduced by about half. It should look syrupy and thick.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 3 tablespoons minced fresh basil or 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 3 cups finely chopped fresh spinach
- Grated Parmesan cheese, optional
Directions
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and pepper flakes; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir until sauce is slightly thickened, about 10 minutes.
- Add shrimp and spinach; cook and stir until shrimp turn pink and spinach is wilted, 3-5 minutes. If desired, sprinkle with cheese.
