We have had rain, rain and more rain the past couple of days. It has been cool, foggy and windy. I think that is the perfect weather to cook a spicy pasta dish, don’t you?
This is another recipe from the Cooking Light cookbook, that I linked to in my last post. I did adapt this recipe a little, without adding any extra calories. Here is my version below.
Recipe ~ Serves 4
8 ounces of 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 flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
1 28 ounce can peeled whole San Marzano (or any good quality) tomatoes
1/4 teaspoon salt
Cook pasta according to package directions. Drain and keep warm.
While pasta cooks, heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; saute 3 minutes or until the shrimp are done. Remove from pan; keep warm.
Pour whole tomatoes into a large bowl and crush with your hands. Add remaining tablespoon oil and onion to pan; saute 5 minutes or until onions are tender. Stir in remain 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 and salt. Simmer 5-10 over low heat. Return shrimp to pan; cook 2 minutes. Serve over pasta, garnish with fresh basil or parsley if desired.
You can adjust the heat factor in this dish by adding more or less pepper flakes. Fresh Tuscan bread goes great with this, to sop up every last bit of sauce. Balance this dish out with a green salad.