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Ingredients
  • 2 pounds peeled and deveined, tail-on 21 to 25 shrimp.
  • 2 pithed and seeded small diced Fresno peppers
  • 6 tablespoons olive oil
  • ¼ peeled julienned yellow onion
  • 5 thinly sliced cloves of garlic
  • 1 cup dry white wine
  • 28 ounce can San Marzano tomatoes, crushed by hand
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons dry oregano
  • 1 pound linguine
  • coarse salt and fresh cracked pepper to taste
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