· 8oz uncooked linguine or fettuccine
· 2tbsp extra-virgin olive oil, divided
· 1 ½ tbsp minced garlic, divided
· 1lb medium shrimp, peeled and deveined
· ¾ cup diced onion
1tsp crushed red pepper
· ½ tsp dried basil
· ½ tsp dried oregano
· 2tbsp tomato paste
· 1tbsp fresh lemon juice
· 1 ¾ cups canned crushed tomato
· ¼ tsp salt
Cook pasta according to package directions, omitting salt. Drain and keep warm. While pasta cooks, heat 1tbsp oil in a large nonstick skillet over medium-high heat. Add 1 ½ tsps garlic and shrimp; sauté for three minutes or until shrimp are done. Remove from pan and keep warm.
Add remaining 1tbsp oil and onion to pan; sauté for five minutes or until softened. Stir in remaining 1tbsp of garlic, pepper, basil and oregano; cook for a minute, stirring constantly. Stir in tomato paste and lemon juice; cook for one minute or until slightly darkened. Stir in crushed tomatoes and salt; cook for five minutes or until thickened. Return shrimp to pan; cook for two minutes or until thoroughly heated. Serve over pasta.