Shrimp Fra Diavolo

Rao’s Shrimp Fra Diavolo Serves 4
Ingredients
2 pounds large shrimp, peeled and de-veined, butterflied, tails removed, patted dry
 1 1/2 cups all-purpose flour 
1/2 cup fine-quality olive oil
6 small garlic cloves, peeled
1 cup dry white wine
1/4 teaspoon dried oregano
Dried red-pepper flakes to taste
Salt & pepper to taste 
4 cups hand-crushed, canned imported San Marzano Italian plum tomatoes
8 fresh basil leaves, torn
1 lb. linguine or other pasta (optional)
Method:   Dredge shrimp in flour, patting to make sure that all sides are well coated. Heat oil in a large saute pan over medium-high heat. When oil is very hot, but not smoking, add shrimp and saute for 2 minutes. Stir in garlic and saute for an additional minute or until shrimp are just beginning to brown. (Do not crowd pan; prepare shrimp in batches, if necessary.) Remove from heat and drain off all excess oil. Set shrimp aside and keep warm. All of this is unnecessary and made for clumps of flour and overcooked shrimp. Just add the shrimp a few minutes before serving to cook through.
Using heavy pan add olive oil and garlic to medium-high heat.
Stir in wine, oregano, pepper flakes, and salt and pepper.
Bring to a boil and cook for 3 minutes.
Stir in tomatoes and cook for 15 minutes or until sauce has thickened slightly.
Stir in basil and shrimp and cook for 3 minutes, remove garlic cloves.
Serve with or without linguine pasta (optional). 
Also make a chili pepper oil with good EVOO and let it marinate while cooking all of this. Serve with the chili oil at the table.