Shrimp Fra Diablo

¼ cup olive oil

1 shallot, minced

3 cloves garlic, minced

1 tablespoon red pepper flakes, or to taste

1 (14.5 ounce) can fire-roasted diced tomatoes

3 tablespoons tomato paste

½ cup dry white wine

1 pound large shrimp, peeled and deveined

1 tablespoon dried parsley

½ tablespoon dried basil

1 pinch ground black pepper to taste

Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.

Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.