This recipe can be very hot, but you can add or take away the spice by adding more or less red pepper depending on your personal preference. Be sure to use inexpensive medium-size shrimp in this garlicky, spicy classic.

Jennifer Martinkus
Recipe by Cooking Light

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

total:
32 mins
Yield:
4 servings (serving size: 1 cup pasta and about 1 1/4 cups sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

    Advertisement
  • 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.

Nutrition Facts

477 calories; fat 10.7g; saturated fat 1.4g; mono fat 5.3g; poly fat 1.7g; protein 33g; carbohydrates 59.4g; fiber 5.4g; cholesterol 172mg; iron 5.4mg; sodium 552mg; calcium 121mg.