 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This dish's name-arrabbiata-comes from the Italian word for angry because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal. 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; 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.
|
|