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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
8 ounces uncooked linguine |
1 tablespoon olive oil |
1 lb medium shrimp, peeled and deveined |
4 cloves garlic, minced |
3/4 teaspoon red pepper flakes |
1 cup chopped onion |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
2 tablespoons tomato paste |
2 tablespoons chopped pitted kalamata olives or 2 tablespoons black olives |
1 tablespoon capers |
1/4 cup chopped fresh basil |
salt and pepper |
Directions:
1. Cook linguine according to package directions, drain and set aside.
2. In a large non-stick skillet, heat oil over medium high heat.
3. Put shrimp, garlic, and red pepper flakes in pan; cook and stir for 3 to 4 minutes or until shrimp are opaque.
4. Remove shrimp from pan with slotted spoon and set aside.
5. Add onion to skillet; cook for 5 minutes, stirring occasionally.
6. Add tomatoes with juice, tomato paste, olives, and capers; simmer, uncovered, for 5 minutes.
7. Return shrimp mixture to skillet; simmer 1 to 2 minutes.
8. Add in basil and stir; simmer 1 minute.
9. Season to taste with salt and pepper.
10. Put linguine in a large serving bowl; top with shrimp mixture.
11. Serve immediately.
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