Categories: Main Dish
Ingredients
- 3 T olive oil
- 4 garlic cloves
- 1/2 t red pepper flakes
- 2 T sun dried tomato paste*
- 15 oz Italian-style canned tomatoes
- 1 t salt
- black pepper to taste
- 1/4 c parsley, chopped
- 1 oz white wine**
- 1 T butter (room temperature)
- 12 oz bite-size shrimp, peeled and deveined, heads and tails removed
- 8 oz whole-grain linguine
- * Found in the international aisle. You can also substitute tomato paste.
- ** You can substitute low-sodium chicken broth.
Directions
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Smash the garlic cloves with the back of a knife on a cutting board.
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Heat a medium size saute pan over medium heat. Add olive oil and heat for 1 minute. Add garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle.
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Meanwhile cook pasta in boiling salted water according to package directions.
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Add sun dried tomato paste to garlic oil mixture.
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Stir to combine. Add chopped tomatoes. Cook over low heat for 15 minutes, stirring occasionally.
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Add wine and cook for 1 minute.
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Add shrimp; cook just until shrimp turns pink.
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Remove pan from heat and add butter. Swirl or stir pan to melt butter in sauce.
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Drain pasta and place in warmed serving dishes. Top with shrimp mixture.
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Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce).