Simple for week night dinners, or impressive to serve for weekend guests.
Dairy Free, Soy Free, Nut Free
COOK pasta according to package directions; drain, reserving 1/4 cup pasta water.
MEANWHILE, heat olive oil in large skillet over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally. Add garlic; cook 1 minute. Stir in tomatoes, sugar, 1/4 tsp. of salt and chili flakes. Reduce heat to medium-low. Add shrimp and oregano; cook 6 to 8 minutes or until shrimp is cooked through, stirring occasionally.
ADD pasta to skillet with reserved water, as desired; toss. Season with additional salt and pepper, if desired. Top with parsley.
I recommend using gulf shrimp over imported shrimp from Asian fish farms.