Shrimp Fra Diavolo

Cooking Light Jan/Feb 2010, p 182

INGREDIENTS
8 ox uncooked linguine
2 tbsp EVOO, divided
1 1/2 tablespoons minced garlic, divided
1 pound medium shrimp, peeled and deveined
3/4 cup diced onion
1 tsp crushed red pepper
1/2 tsp dried basil
1/2 tsp dried oregano
2 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 3/4 cup canned crushed tomatoes
1/4 teaspoon salt
1 (14.5 oz) can diced tomatoes, drained

DIRECTIONS

Cook pasta according to package, drain and keep warm.

While pasta cooks, heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; saute for 3 minutes or until shrimp are done. Remove from pan, keep warm.

Add remaining 1 tablespoon oil and onion to pan, saute 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.