Ingredients
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6 ounces fresh linguine
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2 tablespoons olive oil, divided
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1 lb large shrimp, peeled and deveined
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1/4 teaspoon salt
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1/2 cup onion, chopped
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2 teaspoons garlic, minced
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1/2 teaspoon dried basil
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1/2 teaspoon crushed red pepper flakes
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2 tablespoons tomato paste
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1/2 teaspoon capers, drained
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1 tablespoon kalamata olive, chopped
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2 tablespoons parsley, chopped
Instructions
- Cook pasta according to the package directions, omitting salt and fat.
- Drain and keep warm.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Sprinkle shrimp with salt; add shrimp to pan.
- Cook 2 minutes on each side or until shrimp are done.
- Transfer shrimp to a bowl.
- Heat remaining 1 tablespoon oil in pan.
- Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute.
- Add tomato paste and tomatoes; bring to a boil.
- Cook 3 minutes or just until sauce begins to thicken.
- Return shrimp to pan; cook 1 minute or until thoroughly heated.
- Add capers, kalamata olives, and parsley to the pan, stirring well to combine.
- Serve over pasta.