Ingredients:2lbs large shrimp, peeled and deveined, butterflied, tails removed, patted dry1 ½ cups all purpose flour½ cup Oli + Ve EVOO (any single varietal or experiment with our Eureka Lemon Oil, Basil Oil or our Milanese Gremolata for added flavor)6 small garlic cloves, peeled1 cup dry white wine 4 cups crushed Italian plum tomatoes 8 fresh basil leaves, torn1/8-1/4+ fresh oreganoDried red-pepper flakes to your palateSalt and pepper to taste Instructions:Dredge shrimp in flour, patting them to make sure that all sides are well coated.Heat oil in a large saute’ pan over medium-high heat. When oil is hot but not smoking, add shrimp and saute’ for 1 minute. Stir in garlic and saute’ for an additional minute or until shrimp are just beginning to brown (do not crowd pan, do not burn garlic; prepare shrimp in batches, if necessary). Remove from heat and drain off all excess oil. Set shrimp aside and keep them warm.Return pan and garlic to medium-high heat. Stir in wine, oregano, pepper flakes, salt, and pepper. Bring to a boil and cook for 2 full minutes.Stir in tomatoes and cook for 15 minutes or until sauce has thickened slightly. Stir in basil and shrimp and cook for 3 minutes. Remove garlic cloves. Serve over pasta.Serves 4 well*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!