Jeff made this simple pasta dish for me the other night and it was yummy! The recipe comes from the fabulous folks at Cooking Light – a few months ago they re-designed their magazine and I am loving it….I tear out way too many recipes!!
Shrimp Fra Diavolo – Cooking Light
8 oz. uncooked linguine
2 T. EVOO
1 1/2 T minced garlic
1 Lb. medium shrimp, peeled and deveined
3/4 c. diced onion
1 t. crushed red pepper
1/2 t. dried basil
1/2 t. dried oregano
2 T. tomato paste
1 T. fresh lemon juice
1 3/4 c. canned crushed tomatoes
1/4 t. salt
1 (14.5 oz) can diced tomatoes, drained
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
While pasta cooks, heat 1 T. oil in a large non-stick skillet over medium-high heat. Add 1 1/2 t. garlic and shrimp; saute for three minutes or until shrimp are done. Remove from pan; keep warm.
Add remaining 1 T oil and onion to pan; sate for 5 minutes or until softened. Stir in remaining 1 T garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minutes or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened.
Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Toss with pasta and serve.