Shrimp Fra Diavola

By mackenzielester

This recipe is from Bertolli

Ingredients

• 1 lb. uncooked large shrimp, peeled and deveined
• 1/2 tsp. crushed red pepper flakes
• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 1 large onion, finely chopped
• 1 jar Bertolli® Organic Olive Oil, Basil & Garlic Sauce
• 1 cup dry white wine or chicken broth
• 1 tsp. dried oregano leaves, crushed
• 3 Tbsp. finely chopped fresh parsley
• 8 ounces linguine, cooked and drained

Details

Servings 4

Preparation

Step 1

* Toss shrimp with red pepper in medium bowl; set aside.
* Heat Olive Oil in 12-inch skillet over medium-high heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and keep warm.
* Cook onion in same skillet, stirring occasionally, 5 minutes or until tender. Stir in Sauce, wine and oregano. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sauce thickens. Return shrimp to skillet and toss to coat. Remove from heat and stir in parsley. Serve over hot linguine.

Nutrition Information per serving
Calories 560, Calories From Fat 130, Saturated Fat 2g, Trans Fat 0g, Total Fat 15g, Cholesterol 170mg, Sodium 1020mg, Total Carbohydrates 63g, Sugars 13g, Dietary Fiber 6g, Protein 34g, Vitamin A 25%, Vitamin C 35%, Calcium 10%, Iron 45%