Shrimp Arrabbiata

2013-05-14
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m
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Ingredients

  • 2 Tbsp. olive oil, divided
  • 1 lb. uncooked large shrimp, peeled and deveined
  • 1 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1/2 tsp. dried basil leaves, crushed
  • 1/2 tsp. dried oregano leaves, crushed
  • 1 jar Bertolli(R) Arrabbiata Sauce
  • 8 ounces linguine, cooked and drained
  • 1/4 cup grated Parmesan cheese

Method

Step 1

Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.

Step 2

Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.

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