Categories: Seafood

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tbsp chopped garlic
• 1/2 tsp red pepper
• 2 cans (28 oz ea) Italian plum tomatoes, diced, with juices
• 1/2 tsp oregano
• 1 lb lg shrimp, shelled and deveined
• 1/4 cup parsley, chopped
• 1/4 cup basil, chopped
• salt and pepper to taste
• 1 box (16 oz) linguine

Directions

1. Heat oil in skillet. Add garlic and red pepper and cook, stirring, one minute. Add tomatoes and oregano. Cover; heat to boiling. Simmer, uncovered, until tomatoes thicken. Add shrimp. Cover and cook until shrimp turns pink. Add remaining herbs and stir.

2. Cook pasta in boiling salted water; drain. Ladle half of the sauce and shrimp into shallow bowl. Add pasta and toss, then top with remaining shrimp and sauce.

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