Ingredients

• 6 ounces fresh linguine
• 2 tablespoons olive oil, divided
• 1 lb large shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/2 cup onion, chopped
• 2 teaspoons garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 teaspoon capers, drained
• 1 tablespoon kalamata olive, chopped
• 2 tablespoons parsley, chopped

Instructions

1. Cook pasta according to the package directions, omitting salt and fat.

2. Drain and keep warm.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

4. Sprinkle shrimp with salt; add shrimp to pan.

5. Cook 2 minutes on each side or until shrimp are done.

6. Transfer shrimp to a bowl.

7. Heat remaining 1 tablespoon oil in pan.

8. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute.

9. Add tomato paste and tomatoes; bring to a boil.

10. Cook 3 minutes or just until sauce begins to thicken.

11. Return shrimp to pan; cook 1 minute or until thoroughly heated.

12. Add capers, kalamata olives, and parsley to the pan, stirring well to combine.

13. Serve over pasta.