| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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® Arrabbiata Sauce
- 8 ounces linguine, cooked and drained
- 1/4 cup grated Parmesan cheese
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 504 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 36 g |
| Cholesterol | 192 mg |
| Sodium | 980 mg |
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