Seafood Pasta

Add shrimp mixture to cooked pasta and have it ready in 30 minutes – perfect for a dinner.

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Servings 6

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ingredients 13
Prep Time 30 min
Total Time 30 min

Ingredients

12: oz. refrigerated linguine

1: tablespoon olive oil

2: cups chopped onions

3: cups (3 medium) chopped fresh tomatoes or 1 (28-oz.) can whole tomatoes, drained, cut up

1: cup chopped red or green bell pepper

1/2: cup chopped celery

3: large garlic cloves, minced

1: teaspoon dried Italian seasoning

1/2: teaspoon salt

1/4: teaspoon crushed red pepper flakes

1: teaspoon honey or sugar

1: (8-oz.) can no-salt-added tomato sauce

9: oz. (about 1 1/2 cups) shelled, deveined, uncooked small shrimp or uncooked scallops

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Directions

1 In Dutch oven or large saucepan, cook linguine to desired doneness as directed on package.
2 Meanwhile, heat oil in large nonstick saucepan over medium heat until hot. Add onions; cook and stir 3 minutes. Add tomatoes, bell pepper, celery and garlic; cook 5 minutes, stirring frequently. Add Italian seasoning, salt, red pepper flakes, honey and tomato sauce; simmer 15 minutes.
3 Drain linguine. Return to Dutch oven; cover to keep warm. Add shrimp to tomato mixture; cook 5 minutes or until shrimp turn opaque. Add shrimp mixture to cooked linguine; toss gently to coat.