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BLAZING SHRIMP

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 4
INGREDIENTS
  • 1 pkg (9 oz each) refrigerated linguine, uncooked
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 lime, juiced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon dried Italian seasoning
  • 1 pound peeled and deveined large shrimp, thawed if frozen
  • Grated Parmesan cheese, optional
DIRECTIONS

Preheat oven to 400°F. Prepare pasta according to package directions; drain, rinse and keep warm.

Meanwhile, Make Sauce: Heat oil in large saucepan over medium heat until hot. Add shallot and garlic; cook 4 to 5 minutes or until shallot is translucent and garlic is fragrant.

Add undrained tomatoes, tomato sauce, red pepper flakes, salt and black pepper. Simmer covered 20 minutes while preparing shrimp.

Make Shrimp: Combine lime juice, Worcestershire sauce, pepper sauce, oil, Italian seasoning and black pepper in 13x9-inch baking dish. Add shrimp and toss to coat. Bake 8 to 10 minutes or until shrimp are tender and bright pink in color.

Combine cooked pasta with sauce. Top with shrimp and grated cheese, if desired. Serve.