Shrimp Arrabbiata



● 6 oz. fresh linguine

● 2 tbsp. olive oil ; divided

● 1 lb. large shrimp ; peeled and deveined

● 1/4 tsp. salt

● 1/2 cup prechopped onion

● 2 tsp. bottled minced garlic

● 1/2 tsp. dried basil

● 1/2 tsp. crushed red pepper

● 2 tbsp. tomato paste

● 1 (14.5-ounce) can diced tomatoes ; undrained

● 2 tbsp. chopped fresh parsley


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

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; sauté 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.


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