SHRIMP ARRABBIATA WITH LINGUINE

By Jaxson

Ingredients

• 12 OZ LINGUINE
• 1 1/2 TSP OLIVE OIL
• LARGE RAW SHRIMP (26-30) THAWED IF FROZEN
• 1/4 CUP DRY WHITE WINE
• 1 TUB REFRIGERATED ARRABBIATA SAUCE (I USE BUITONI)
• 1/3 CUP CHOPPED PARSLEY

Preparation

Step 1

1 COOK PASTA IN A LARGE POT OF LIGHTLY SALTED BOILING WATER AS PACKAGE DIRECTS

2 MEANWHILE HEAT OIL IN A LARGE NONSTICK SKILLET. ADD SHRIMP, SAUTE OVER HIGH HEAT 1 MINUTE OR JUST UNTIL THE SHRIMP TURN PINK. ADD WINE COOK A FEW SECONDS UNTIL MOST EVAPORATED.

3 ADD SAUCE HEAT JUST UNTIL SIMMERING AND SHRIMP ARE COOKED THROUGH.

4 DRAIN PASTA AND RETURN TO POT, ADD SAUCE AND PARSLEY TOSS TO MIX