Directions:

• 1.

  In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.

• 2.

  Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.

• 3.

  Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.

• 4.

  Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.

• 5.

  Remove the shrimp and place in a small bowl to the side.

• 6.

  Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.

• 7.

  Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.

• 8.

  Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.

• 9.

  Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.

• 10.

  Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.

• 11.

  Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.

• 12.

  Enjoy!