SHRIMP ARRABBIATA
- Serves 4
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- prep time: 20 minute(s)
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- cook time: 10 minute(s)
Ingredients:
2 Tbsp. Bertolli® Classico™ 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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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.
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