Easy Spicy Shrimp Marinara Linguine

• Seafood

  • 16 Shrimp, frozen cooked

• Produce

  • 1 Basil, fresh
  • 1 tsp Basil, dried leaves
  • 4 cloves Garlic
  • 1/3 cup Parsley, fresh
  • 1/4 cup Thyme, fresh
  • 1 tsp Thyme, dried
  • 1 Tomato, large
  • 1 can Tomatoes

• Condiments

  • 1 Marinara sauce

• Pasta & Grains

  • 1 box Dreamfields linguine

• Baking & Spices

  • 1/2 tsp Brown sugar
  • 1 tsp Red pepper flake
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on unicornsinthekitchen.com

Ingredients

• 1 box Dreamfields Linguine
• Marinara Sauce (recipe below)
• 16 to 20 frozen cooked shrimp, thawed
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 2 cloves garlic, minced
• 1/2 to 1 teaspoon crushed red pepper flakes
• Chopped fresh basil
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 1 can (14.5 ounces) diced tomatoes
• 1/2 teaspoon salt (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil leaves
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon brown sugar
• 2 tablespoons grated Parmesan cheese

Directions

• Prepare pasta according to package directions. Return to pan.
• Meanwhile, for marinara sauce, in large saucepan, heat olive oil over medium heat. Add garlic; cook and stir 30 seconds. Add chopped tomato, diced tomatoes, salt, if desired, thyme, basil, 1/2 teaspoon red pepper flakes and brown sugar. Stir to combine. Increase heat; bring to boil. Reduce heat and simmer 5 minutes. Remove from heat. Blend sauce with immersion blender (or regular blender). Return sauce to saucepan; bring to simmer. Add Parmesan cheese; simmer 5 minutes.
• Add thawed shrimp to sauce; heat through, about 2 minutes (do not overcook). Stir in parsley, thyme, garlic and red pepper flakes. Remove from heat. Toss with pasta. Serve immediately, sprinkled with chopped basil, as desired.

Nutrition