Shrimp Fra Diavolo

I always keep a bag of frozen, uncooked shrimp in my freezer and with almost every other ingredient in this dish in your pantry, it is a super easy weeknight meal. Serve with your favorite side salad and warm baguette. For non-shrimp eaters - leave it out.

Ingredients:

8 ounces uncooked linguine

2 tbsp extra virgin olive oil, divided

1 1/2 tbsps minced garlic, divided

1 pound medium shrimp, peeled and deveined

3/4 cup diced onion

1 tsp crushed red pepper 

1/2 tsp dried basil

1/2 tsp dried oregano

2 tbsp tomato paste

1 tbsp fresh lemon juice

1 3/4 cups canned crushed tomatoes

1/4 tsp salt

1 (14.5 ounce) can diced tomatoes

Directions:

1. cook pasta according to package directions. drain and keep warm

2 While pasta cooks, heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add 1 1/2 tsps garlic and shrimp. sauce 3 minutes or so until shrimp are done. remove from pan, keep warm.

3. Add remaining 1 tbsp oil and onion to pan, sauté 5 minutes or until softened. Stir in remaining 1 tbsp garlic, red pepper, basil, and oregano. Cook 1 minute, stirring constantly. stir in tomato paste and lemon juice, cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes. cook 5 minutes or until thickened. Return shrimp to pan, cook for 2 minutes or until thoroughly heated. serve over pasta. 

Notes:
I measure and lay out all my ingredients before I start. The recipe goes quickly and it makes it much easier this way. The recipe calls for 8 ounces of pasta, but I usually cook a full pound.

Modifications:
Low Carb: Serve over zoodles and skip baguette
Gluten Free: GF pasta/skip baguette or serve with GF baguette
Vegan: skip the shrimp
Pescatarian: you're good
Picky Kids: If they don't like spice, lower the amount of red pepper and/or if they don't like shrimp, leave it out. And if they're really a pain, serve their pasta with their favorite jarred sauce and call it a day. More leftovers for your lunch tomorrow...