Shrimp Pasta Diavolo

By jeknudson

Ingredients

• 1 9 ounce package refrigerated linguine
• 12 ounces medium fresh shrimp, peeled and deveined
• 1 medium onion, cut into thin wedges
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 2 tablespoons olive oil
• 1 14 1/2 ounce can diced tomatoes, undrained
• 1 8-oz. can tomato sauce
• 1/2 cup torn fresh basil
• 2 cups fresh baby spinach
• 1/2 cup finely shredded Parmesan cheese (2 ounces)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

In a large saucepan cook linguine according to package directions. Drain pasta and return to pan; set aside. Rinse shrimp; pat dry with paper towels.

Meanwhile, in a large skillet cook onion, garlic, and crushed red pepper in hot oil until tender. Stir in tomatoes and tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add shrimp to skillet; cover and simmer for 3 minutes or until shrimp are opaque. Add shrimp mixture to pasta. Stir in basil and spinach. Top each serving with Parmesan cheese.