2 T. evoo 1 medium onion, chopped 5 garlic cloves, minced 1/2 to 1 tsp. red pepper flakes 1 cup dry white wine 1 can diced tomatoes, undrained (14.5 oz.) 1 can tomato sauce (8 oz.) 1 T. dried Basil 1 tsp. dried Oregano 1/4 tsp. salt 1/4 tsp. pepper 1 lb. uncooked shrimp, peeled and deveined 3 cups spinach, finely chopped Grated Parmesan

In a skillet, heat oil over medium-high heat. Add onion, cook and stir until tender, 8-10 minutes. Add the garlic and pepper flakes. Cook 1 minute longer. Stir in wine. Bring to a boil, cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir until sauce is slightly thickened, about 10 minutes.

Add shrimp and spinach, cook and stir until shrimp turns pink, 3-4 minutes. If desired, sprinkle with cheese.