Yield:

 4 servings (serving size: 1 cup pasta and about 1 1/4 cups sauce)

Ingredients

• 8 ounces 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
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 tablespoons tomato paste 
• 1 tablespoon fresh lemon juice 
• 1 3/4 cups canned crushed tomatoes 
• 1/4 teaspoon salt 
• 1 (14.5-ounce) can diced tomatoes, drained 
• 
  

• Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
  2. 2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.
  3. 3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 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, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

  4. Nutritional Information

     Amount per serving

     • Calories: 477
     • Fat: 10.7g
     • Saturated fat: 1.4g
     • Monounsaturated fat: 5.3g
     • Polyunsaturated fat: 1.7g
     • Protein: 33g
     • Carbohydrate: 59.4g
     • Fiber: 5.4g
     • Cholesterol: 172mg
     • Iron: 5.4mg
     • Sodium: 552mg
     • Calcium: 121mg

     -Daniel Lott

     Jump PT Riverside