Shrimp Arrabbiata

• 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

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; saute 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.

fresh linguine, olive oil, shrimp, salt, onion, garlic, dried basil, red pepper, tomato paste, tomatoes, capers, kalamata olive, parsley

Taken from www.food.com/recipe/shrimp-arrabbiata-304337 (may not work)