4 servings (serving size: 1 cup pasta and about 1 1/4 cups sauce)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
8 ounces uncooked linguine
2 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons minced garlic, divided
1 pound medium shrimp, peeled and deveined
3/4 cup diced onion
1 teaspoon crushed red pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
1 3/4 cups canned crushed tomatoes
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, drained
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.
Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute 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. Serve over pasta.
This is outstanding as written. Pasta does not need salt - it is fine without it and works beautifully in this recipe. I used whole wheat linguine and it stands up great to the sauce. I added a bit more red pepper flakes for an added kick. The lemon is perfect for the shrimp and freshens up the sauce very nicely. This is one of our favorites and at 1.4 grams of saturated fat? What is not to like!?
I don't agree that is is very very fattening. I followed the recipe but didn't like the addition of the lemon. It made the sauce tart and I had to add a tsp of sugar to get some balance. It was very tasty. There was enuf sauce to coat all the pasta which was really good. Quick and easy, too.