1/4cupfresh flat leaf parsleyminced leaves and tender stems (from 1 small bunch)
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In a large skillet or sauté pan, heat 4 tablespoons olive oil over medium-high heat until shimmering, add the shrimp, and cook, stirring and turning occasionally, until shrimp are just starting to brown in spots and are almost fully cooked through. Off the heat, transfer shrimp to a plate and set aside.
Return the skillet to medium-low heat. Add garlic, oregano, and chili flakes and cook, stirring, until garlic is just beginning to turn golden, about 3 minutes. Add tomatoes and clam juice and bring to a simmer. Season with salt.
Boil the pasta in the pot of salted water until al dente. Drain, reserving about 1 cup of the pasta cooking water, and add pasta to the sauce along with a splash of the pasta cooking water. Add shrimp and cook over medium-high heat, stirring, until the sauce reduces and clings to pasta and the shrimp are fully heated through; add more pasta water as necessary if the sauce becomes too dry. Season with salt, if necessary.
Stir in parsley and remaining 2 tablespoons olive oil. Serve right away.