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Shrimp Marinara over Linguine

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

1 pound linguine pasta

2 teaspoons olive oil

2 shallots

2 cloves garlic

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes

One 15-ounce can diced tomatoes

One 15-ounce can tomato sauce

1 pound large shrimp, peeled and deveined

Wilted Mustard Greens with Brown Sugar, recipe follows

Wilted Mustard Greens with Brown Sugar:

2 teaspoons olive oil

2 teaspoons Pre-Chopped Garlic, recipe follows

1 tablespoon brown sugar

1 bunch mustard greens, chopped

2 tablespoons water

Salt and ground black pepper

Pre-Chopped Garlic:

1 head garlic, peeled

Olive oil, to cover

Directions

  1. Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).
  2. In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.

Wilted Mustard Greens with Brown Sugar:

  1. Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.

Pre-Chopped Garlic:

  1. Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.
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