1. Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, salt, black pepper, and red pepper flakes. Set aside to marinate for about 10 minutes while you start the sauce.

2. Cook the Marinara Sauce

• Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
• Add the minced garlic and cook for 30 seconds, just until fragrant. (Be careful—garlic burns fast!)
• Pour in the crushed San Marzano tomatoes and stir well. Add salt, black pepper, oregano, and red pepper flakes (if using).
• If using white wine, pour it in now and let it simmer for 2 minutes to cook off the alcohol.
• Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally. Add sugar if the sauce tastes too acidic.

3. Cook the Shrimp

• In a separate pan, heat 1 tbsp olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook!
• Transfer the shrimp to the marinara sauce and gently stir to coat them in the flavors. Simmer for 2 more minutes to let the shrimp absorb the sauce.
• Stir in the fresh basil and remove from heat.

4. Cook the Pasta & Serve

• While the sauce simmers, cook the pasta according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking.
• Plate the pasta and spoon the shrimp marinara sauce generously over the top. Garnish with fresh basil and grated Parmesan cheese, if desired.