Linguini with Shrimp and Fresh Basil

• 1 can (28oz/796mL) tomatoes
• 1 can (5.5oz/156mL) tomato paste
• 0.5 cups packed chopped fresh basil¹
• 4 cloves garlic
• 1 onion, chopped
• 1 tbsp chopped fresh oregano²
• 1 lb of large shrimp, peeled and deveined
• 20 oz linguine³⁴
• 0.25 cups freshly grated low fat parmesan cheese

Sauce

1. In a saucepan, mash tomatoes with juice.
2. Add tomato paste, half of the fresh basil, garlic, onion, and oregano.
3. Bring to boil.
4. Reduce heat.
5. Simmer, stirring occasionally, for 20 minutes or until onion is tender and sauce is thickening slightly.
6. Add shrimp.
7. Cover and cook for 3 minutes until shrimp are pink and firm.

Meanwhile…

1. In a large pot of boiling water, cook linguini for 8 to 10 minutes, al dente.
2. Drain well.

Combine to form bigger robot

1. Toss pasta with tomato sauce and remaining basil.
2. Sprinkle with parmesan cheese.
3. Serve.

Yields 4 servings.

1. can substitute 1 tbsp dried basil ↩
2. can substitute 1 tsp dried oregano ↩
3. can substitute fettuccine or spaghetti ↩
4. Original recepie called for less linguine, about 12 oz, but that’s not very much at all, and leaves the dish overly saucy. ↩