Shrimp Arrabbiata

By karen1

Ingredients

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

Preparation

Step 1

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.