Makes 2 Servings
4 oz. linguine
1 tbsp olive oil, divided
6 oz. shrimp, peeled and deveined
1/8 tsp salt
¼ cup onion, chopped
1 tsp bottled minced garlic
¼ tsp dried basil
¼ tsp crushed red pepper
1 tbsp tomato paste
½ (14.5 ounce) can diced tomatoes, undrained
1 tbsp fresh parsley
Cook pasta according to package (10 minutes), and drain and keep warm. Heat 2 tsp olive oil in nonstick skillet over medium-high heat. Sprinkle shrimp with salt and add to pan, cooking for 2 minutes on each side until shrimp are done. Transfer to plate. Heat remaining tsp of olive oil. Add onion, garlic, basil and red pepper; sauté for 1 minute. Add tomato paste and tomatoes; bring to boil. Cook for 3 minutes until sauce thickens. Return shrimp to pan and mix with tomato mixture for 1 minute until heated. Add parsley to pan, stir well, then serve over pasta.
Nutritional Information: 392 calories, 54 carbs, 9 fat grams and 25 protein grams.
Review: We REALLY liked it – those red pepper flakes made such a difference as did the fresh parsley. I was definitely a fan – it was SO filling. I'm all for a filling recipe and find it hard to get shrimp/seafood to a filling point!