Shrimp Arrabbiata

Name: Shrimp Arrabbiata
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
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

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Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 servings

Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 servings

Directions

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.