| Prep Time | 15 |
| Cook Time | 15 |
| Servings |
People
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Ingredients
- 1 Box Linguine
- 2 Tbsp olive oil divided
- 1 Pound Marithyme Gulf Shrimp peeled and deveined
- 1/4 tsp salt
- 1/2 Cup Chopped White Onion
- 2 tsp Dried Basil
- 1/2 tsp Crushed Red Pepper Add more for extra heat
- 2 Tbsp Italian Tomato Paste
- 1 (14.5 oz) Can diced tomatoes Undrained
- 2 Tbsp Fresh Parsley Chopped
Ingredients
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Instructions
- Cook pasta according to directions. Drain and keep warm.
- Heat 1 Tbsp olive oil in large non-stick skillet over medium high heat
- Season shrimp with salt and add to pan
- Cook 2 minutes per side and transfer to a bowl
- Heat remaining 1 Tbsp olive oil in same pan
- Add onion, garlic, basil, crushed red pepper and saute 1 minute
- Add tomato paste and tomatoes, bring to a boil
- Cook 3 minutes or until sauce begins to thicken
- Add Shrimp back to pan and cook for 1 minute
- Add parsley to pan, stir well to combine
- Serve over pasta
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