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
Ingredients
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
Preparation
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.
Linking with:
Stone Gable – On The Menu Monday
We make something quite like this but never thought of the lemon juice – bet it brightens the flavor.
Darla
Yum! This looks and sounds so … good. I always use San Marzano tomatoes – and I think they are the best canned tomatoes I have come across.
Shrimp and pasta are a perfect combo. Definitely my favorite!
Again, I have seen this on menus but have never made it! Very nice!
Wish we had a little rain, the grass is crunching under my feet!
XO,
Jane
This looks so good Penny. I can’t believe these are low cal recipes!
Hi Penny, first I have to tell you I am jealous of your lovely pan seared scallops. I so failed when I tried this. Sigh.
This pasta dish is looking delicious. I can also say healthy. I will try this for sure. We love pasta and shrimp. I’m good if I only eat a few. allergic to shrimp is such a downer.
Happy cooking.
xo, Jeanne
Dear Penny, What a beautiful blog.
This looks lovely. A perfect fra diavolo recipe.
Blessings dear. Catherine xo
I thought I had already left a comment here. I meant to. This looks fantastic. Love everything about it.
Hugs, Penny
This is perfect for our cool weather Penny. Lovely presentation.
Sam
I will be right over! My stomach is growling now and I am craving a glass of J.Lohr red wine, too.
Your pictures are exquisite! Better than a magazine!
xxo
Becky