Shrimp Arrabbiata

Name: Shrimp Arrabbiata
Ingredients: 6 ounces fresh linguine; 2 tablespoons olive oil, divided; 1 pound large shrimp, peeled and deveined; 1/4 teaspoon salt; 1/2 cup prechopped onion; 2 teaspoons bottled minced garlic; 1/2 teaspoon dried basil; 1/2 teaspoon crushed red pepper; 2 tablespoons tomato paste; 1 (14.5-ounce) can diced tomatoes, undrained; 2 tablespoons chopped fresh parsley

11 ingredients

2 steps

Ingredients

6 ounces fresh linguine
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

Directions

1

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; saute 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.