Shrimp Fra Diavolo (Cooking Light)

8 oz. uncooked linguine

2 Tablespoons extra-virgin olive oil, divided

1 ½ Tablespoons minced garlic, divided

1 pound shrimp, peeled and deveined

¾ cup diced onion

1 teaspoon crushed red pepper

½ teaspoon dried basil

½ teaspoon dried oregano

2 Tablespoons tomato paste

1 Tablespoon lemon juice

1 ¾ cups canned crushed tomatoes

¼ teaspoon salt



1 (14.5oz) can diced tomatoes, drainedCook pasta according to package directions, omitting salt and fat. Drain; keep warm. While pasta cooks, heat 1 Tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 ½ teaspoons garlic and shrimp; sauté for 3 minutes or until shrimp are done. Remove from pan; keep warm. 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.



Serves 4: Serving Size 1 cup pasta and 1 ¼ cups sauce. Calories 477

Fat 10.7g (saturated Fat 1.4g, mono 5.3g; poly 1.7g)

Protein 33g

Carbohydrates 59.4g

Fiber 5.4g

Cholesterol 172mg

Iron 5.4mg

Sodium 552mg

Calcium 121mg