Linguini and Shrimp Fra Diavolo

By nurseliz

Linguini and Shrimp Fra Diavolo
Skinnytaste.com
Servings: 6 • Size: 2 oz pasta, 1/6th of shrimp/sauce • Old Points: 7 pts • Points+: 9 pts*
Calories: 376.2 • Fat: 4.8 g • Protein: 29.5 g • Carb: 54.5 g • Fiber: 5.5 g • Sugar: 6.6 g
Sodium: 569.3 mg (without added salt)

Ingredients

• 3 tsp extra virgin olive oil
• 6-7 garlic cloves, peeled and smashed
• 2 lbs jumbo shrimp, peeled and deveined*
• salt and fresh pepper to taste
• 1/4 cup celery
• 1/2 cup chopped onion
• 35 oz crushed tomatoes (I LOVE Tuttorosso)
• 1 1/2 tsp crushed red pepper (or to taste)
• 1 tbsp capers, drained
• 8 fresh basil leaves, rolled and sliced thin
• 12 oz whole wheat, high fiber or brown rice pasta

Preparation

Step 1

Bring a large pot of salted water to a boil.

While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook until golden, about one minute. Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.

Transfer the shrimp to a plate, leaving garlic in the pan.

Add pasta to water and cook according to package directions for al dente.
Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.

Lower the heat and let it simmer about 8-10 minutes. Add the shrimp and cook another minute or two; remove from heat. Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.