Professor Mark Csele

Shrimp Pasta Diavolo

Shrimp Pasta DiavoloYou will need:

  • 9-ounce package refrigerated linguine
  • 12 ounces medium fresh shrimp, peeled and deveined
  • 1 medium onion, cut into thin wedges
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons oil
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 1 cup torn fresh basil
  • 2 cups fresh baby spinach
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)

In a large saucepan cook pasta according to package directions. Drain pasta and return to pan; set aside. Rinse shrimp; pat dry. 

Meanwhile, in a large skillet cook onion, garlic, and crushed red pepper in hot oil until tender. Stir in tomatoes and tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

Add shrimp to skillet; cover and simmer for 3 minutes or until shrimp are opaque. Add shrimp mixture to pasta. Stir in basil and spinach. Top each serving with Parmesan cheese.