Shrimp Arrabbiata

• 8 ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni
• 12 ounces peeled and deveined extra-large shrimp
• 3/8 teaspoon kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 small onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 4 garlic cloves, minced
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/3 cup dry white wine
• 2 cups canned crushed tomatoes
• 2 tablespoons grated pecorino Romano cheese
• 1/4 cup thinly sliced fresh basil
• 1 tablespoon fresh lemon juice

1. Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain.
2. Sprinkle shrimp with 1/8 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 1/2 to 2 minutes on each side or until done. Transfer shrimp to a plate.
3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell pepper, garlic, and crushed red pepper; cook 3 minutes or until vegetables are slightly softened, stirring occasionally. Add wine; cook 1 minute. Stir in tomatoes and remaining 1/4 teaspoon salt; cook 5 minutes or until slightly thickened, stirring occasionally. Stir in shrimp and cheese; cook 30 seconds or until thoroughly heated. Remove from heat; stir in basil and lemon juice. Place about 1 cup pasta in each of 4 bowls; divide shrimp mixture evenly over pasta.

pasta, shrimp, kosher salt, extravirgin olive oil, onion, red bell pepper, garlic, red pepper, white wine, tomatoes, romano cheese, fresh basil, lemon juice

Taken from www.myrecipes.com/recipe/shrimp-arrabbiata-0 (may not work)