Shrimp Marinara With Linguine

• 1 lb dry linguine
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 3 large garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (14 1/2 ounce) can chicken broth
• 1 (12 ounce) can tomato paste (or 2 6 oz cans)
• 1/2 cup dry red wine
• 2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1 lb medium shrimp, peeled and deveined (fresh or frozen, thawed if frozen)
• grated parmesan cheese (for serving)

1. Cook linguine according to package directions. Drain and keep warm.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet. Add onion and garlic. Saute for 2 minutes,.
3. Add undrained tomatoes, broth, tomato paste, wine, basil, oregano and salt.
4. Bring to a boil. Reduce heat to low. simmer, uncovered, for 10 minutes.
5. Heat remaining 1 tbsp olive oil in a separate skillet. Add shrimp. Saute 3 to 4 minutes until shrimp turns pink.
6. Add shrimp to sauce. Simmer for 2 to 3 minutes or until heated through.
7. Serve over linguine.
8. Serve with Parmesan cheese if desired.

linguine, olive oil, onion, garlic, tomatoes, chicken broth, tomato paste, dry red wine, basil, oregano, salt, shrimp, parmesan cheese

Taken from www.food.com/recipe/shrimp-marinara-with-linguine-229099 (may not work)