Shrimp Marinara With Linguine

You can use spaghetti in place of linguine in a pinch. Add hot red pepper flakes if you like a little heat.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb dry linguine
• 2  tablespoons olive oil, divided
• 1  medium onion, chopped
• 3  large garlic cloves, minced
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (14 1/2ounce) can chicken broth
• 1 (12 ounce) can tomato paste (or 2 6 oz cans)
• 1⁄2 cup dry red wine
• 2  teaspoons dried basil
• 1⁄2 teaspoon dried oregano
• 1  teaspoon salt
• 1  lb medium shrimp, peeled and deveined (fresh or frozen, thawed if frozen)
•  grated parmesan cheese (for serving)

Directions

1. Cook linguine according to package directions. Drain and keep warm.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet. Add onion and garlic. Sauté for 2 minutes,.
3. Add undrained tomatoes, broth, tomato paste, wine, basil, oregano and salt.
4. Bring to a boil. Reduce heat to low. simmer, uncovered, for 10 minutes.
5. Heat remaining 1 tbsp olive oil in a separate skillet. Add shrimp. Sauté 3 to 4 minutes until shrimp turns pink.
6. Add shrimp to sauce. Simmer for 2 to 3 minutes or until heated through.
7. Serve over linguine.
8. Serve with Parmesan cheese if desired.