Shrimp Fra Diavolo

Dull night? Never fear, Shrimp Fra Diavolo is here! This dish will spice up your week with plump shrimp and perfect al dente ZENB Linguine made from 100% whole yellow peas. This recipe is also a good source of protein, and low in fat.

• 8 ounces ZENB Linguine made from 100% Yellow Peas, uncooked
• 2 teaspoons olive oil, divided
• 8 ounces raw medium shrimp, peeled, deveined (31/35 count)
• 1 small yellow onion, finely chopped
• 1/4 teaspoon kosher salt
• 3 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 cup white wine
• 2 cups crushed San Marzano tomatoes
• 1 teaspoon fresh oregano, chopped
• 1 tablespoon chopped fresh basil

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/4 cup of pasta cooking water; drain.

2.

Meanwhile, heat 1 teaspoon oil in large skillet on medium-high heat. Add shrimp; cook for 1-2 minutes, until translucent. Transfer shrimp to clean plate.

3.

Heat remaining oil in same skillet on medium heat. Add onion and salt; cook 3-4 minutes, stirring occasionally, until tender. Add garlic and crushed red pepper flakes; cook 1 minute, until fragrant. Stir in wine; cook 3-4 minutes, stirring occasionally, until reduced by half.

4.

Add tomatoes and oregano; cook 5-8 minutes, stirring occasionally until reduced and flavors develop. Add pasta, reserved pasta water and cooked shrimp. Toss gently until pasta is evenly coated and sauce thickens. Top with basil before serving.