If you're looking for a 30-minute weeknight meal that tastes like a Friday night Italian restaurant dinner out, this one's it. I'm working on compiling all of my low-prep work week dinners in preparation for heading back to work next week (ahhh... so many mixed feelings about that), and this is one of my faves.
Makes 4-6 servings.
- 1 lb. uncooked linguine (or other preferred pasta)
- 1/4 cup olive oil
- 1 lb. medium shrimp, deveined and peeled – I use one package of the Argentinian red shrimp from Trader Joe's – it really does taste like lobster!
- 1 yellow onion, chopped
- 5 cloves of garlic, minced
- 1 28-oz. can crushed tomatoes – I'll pick mine up from Trader Joe's or get the San Marzano-style with the basil from Sprouts
- 1 Tbsp. lemon juice
- 1/2 tsp. crushed red pepper – I use a little less, so it's not too spicy for my toddler, but the more spicy, the more authentic
- 1 Tbsp. dried oregano
- 1 Tbsp. chopped basil, optional
- salt & pepper to taste
Cook pasta according to directions on the package. While the pasta cooks, heat 2 Tbsp. of the olive oil over medium heat, and saute the shrimp for a few minutes until just opaque, adding 1 tsp of the garlic in the last minute or so. If you are using the Argentinian shrimp, be careful not to overcook, as the shrimp will become tougher and less lobster-like. Remove the shrimp from the pan and set aside.
In the same pan over medium high heat, add the rest of the olive oil. Once hot, add the onions and saute until translucent and tender, about 4 minutes. Add the rest of the garlic and cook for another minute. Stir in the remaining ingredients and allow to simmer for 15-20 minutes until excess liquid has cooked off and sauce is thickened. Toss shrimp back in with the juices and cook for a few minutes more on lower heat to allow the flavors to come together. Mix the sauce and cooked pasta together. I like to serve this with a light salad, and garlic bread to start.
Recipe via Chef Danielle at Big City Chefs