Categories: Entree, Italian, Seafood

Ingredients

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

3. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl.

4. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute.

5. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken.

6. 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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