Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: Intermediate
1 can (28 oz each) Hunt’s® San Marzano Style Garlic and Crushed Red Pepper Tomatoes
1/4 cup olive oil
1 pound large shrimp, peeled and deveined
3 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons Hunt's® Tomato Paste
12 ounces linguine
chopped flat leaf parsley, for garnish
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 77 mg | 8% |
| Carbohydrate | 84 g | 28% |
| Cholesterol | 161 mg | 54% |
| Total Fat | 18 g | 27% |
| Iron | 7 mg | 37% |
| Calories | 642 kcal | 32% |
| Sodium | 1149 mg | 48% |
| Protein | 35 g | 70% |
| Saturated Fat | 2 g | 11% |
| Sugars | 11 g | 1% |
| Vitamin C | 4 mg | 6% |
Bring a large pot of salted water to a boil. Pour tomatoes into a medium bowl and crush with your hands or pour into food processor and pulse until smooth; set aside.
Heat a 12-inch skillet over medium-high heat. Add oil and shrimp to pan and cook until shrimp turn pink, about 3 minutes, stirring occasionally. Remove shrimp to a plate with a slotted spoon.
Add garlic, red pepper flakes and tomato paste to pan and cook until fragrant, about 30 seconds. Stir in crushed tomatoes; bring to a boil. Reduce heat and simmer until slightly thickened, 8 to 10 minutes.
Meanwhile, cook pasta in boiling water until very al dente, about 2 minutes less than the time recommended on the package. Pasta will finish cooking in the sauce. Reserve 1/2 cup pasta water. Drain pasta.
Add pasta and cooked shrimp to sauce. Toss to coat and cook until sauce clings to pasta, about 2 minutes, adding pasta water as needed to adjust consistency. Pour into serving dish and garnish with parsley.
Shrimp Fra Diavolo with Linguine
