Linguine and shrimp fra diavolo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Linguine |
| Salt | ||
| 12 | ounces | Shrimp; shelled & deveined |
| 2 | teaspoons | Olive oil |
| 1 | medium | Onion; chopped |
| 2 | Cloves garlic; minced | |
| ¼ | teaspoon | Crushed red pepper |
| 2 | tablespoons | Dry white wine |
| 28 | ounces | Tomatoes |
Directions
1. In a saucepot prepare pasta in boiling salted water according to package directions.
2. Add shrimp during last 3 minutes of cooking pasta; cook until opaque throughout. Drain pasta and shrimp; return to saucepot.
3. Meanwhile in a non stick 12 inch skillet heat oil over medium heat.
Reduce heat and add onion and cook 8 minutes until tender crisp.
4. Add garlic and crushed red pepper and cook 30 seconds longer, stirring.
5. Stir in wine; cook 30 seconds. Add tomatoes with their puree and ¼ tsp salt; heat to boiling stirring and breaking up tomatoes.
6. Pour tomato sauce over drained pasta; toss to mix well.
Notes: Per Serving: 390 calories, 4g fat 9½% CFF Recipe by: Good Housekeeping 365 days of Healthy Eating Posted to EAT-LF Digest by RecipeLu <recipelu@...> on Sep 26, 1998, converted by MM_Buster v2.0l.