Directions

1. Heat oil in a large skillet over medium-high. Add onion, and cook, stirring often, until softened and beginning to brown, about 3 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste, and cook, stirring constantly, until a shade darker, about 1 minute. Crush canned tomatoes using your hand, and add to skillet along with juices; add oregano and salt. Bring to a simmer over medium-high; reduce to heat to medium-low, and cook, stirring occasionally, until sauce is thickened and no longer watery, about 25 minutes.
2. Increase heat in skillet to medium-high; stir in shrimp, and cook, stirring often, until shrimp are cooked through, 3 to 4 minutes. Remove from heat. Add additional crushed red pepper to taste; garnish with additional oregano. Serve with toasted bread.