Instructions: In a heavy skillet, heat olive oil over medium heat. Add the garlic and onion and saute 5 minutes. Add the tomato puree, tomato paste, red wine and water. Bring to a boil. Add the crushed red pepper flakes, capers and basil. Lower the heat and simmer 15 minutes. Add the shrimp and cook over low heat 7 to 10 minutes, or until the shrimp are pink and cooked through.

Serve over hot cooked pasta or rice.

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