12 ounces dried linguine
12 ounces fresh shrimp, shelled and deveined
2 tsp. olive oil
1 med onion, chopped
2 cloves garlic, minced
1/4 tsp. crushed red pepper
2 Tbsp. dry white wine
1 can (28 oz) plum tomatoes in puree
1/4 tsp. salt
Prepare pasta as directed on package. Add shrimp to the pasta water during last 3 minutes of cooking time and cook until opaque. Drain pasta and shrimp, return to saucepan.
Meanwhile, in a nonstick skillet, heat oil over medium high heat. Reduce heat to medium and add onion and cook until tender. Add garlic and crushed red pepper, and wine cook about 30 seconds longer. Add salt and tomatoes with puree and break up tomatoes with spoon. Heat to boiling. Pour over pasta and shrimp and combine well to serve.
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