In a large sauce pan add the olive oil and red pepper flakes and cook over medium heat. Add the garlic, onion, two tablespoons of chopped parsley and stir well cooking for one minute.
Add the shrimp and stir well to incorporate all the ingredients, for about two minutes.
Increase the heat to high and add the wine. Stir well and cook until the wine reduces by half. Stir to dislodge the brown bits at the bottom of the pan, about two to three minutes.
Add the chicken stock and tomato sauce, bring to a boil then reduce the heat to medium and cook for three to four more minutes.
Add the butter, and stir well until it melts into the sauce. Turn off the heat and add the remaining parsley.
Serve in individual bowls. Make sure you give each guest plenty of sauce and have at least a whole loaf of bread at the ready… you need that for the sauce!
Depending on the size of the shrimp you are using you might need to increase or decrease the cooking time. For this dish to work it is imperative you do not use shelled shrimp. Both the flavors and the results will be different.
4 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes
6 garlic cloves, sliced thick
½ cup red onions, chopped
3 tablespoons fresh parsley, chopped
2 pounds shrimp, deveined with the shell on
½ cup white wine
1 cup chicken stock
1½ cup tomato sauce
3 tablespoons softened butter