Loved the sauce for this dish (based on Emeril’s recipe). The shrimp I bought from the store, however, were not very good, bringing down the meal a bit. I ate the leftovers sans shrimp.
1 pound linguine
olive oil
1 cup small diced onion
3 cloves minced garlic
2 to 3 teaspoons crushed red pepper flakes
1.5 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined with tails removed
salt
chopped parsley
1/2 cup grated parmesan
Directions
Bring a large 1-gallon pot of salted water to a boil, and cook pasta according to directions.
As the pasta cooks, heat oil in pan. Add the onions to the pan and cook about 3 to 4 minutes. Add the garlic to the pan and saute another 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste.
Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Stir in a cup of pasta water and cook a couple minutes more. Remove sauce from heat and toss with pasta.
Adjust seasonings if needed, and add parsley and parmesan.
