Shrimp Arrabbiata

• 2 tablespoons Bertolli Classico Olive Oil divided
• 1 pound uncooked large shrimp
• 1 clove garlic finely chopped
• 1 cup sweet onion
• 1/2 teaspoon dried basil leaves, crushed
• 1/2 teaspoon dried oregano leaves, crushed
• 1 jar bertolli arrabbiata sauce
• 8 ounces linguine, cooked and drained
• 1/4 cup grated Parmesan cheese

1. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
2. Heat remaining 1 tablespoon Olive Oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes.

olive oil, shrimp, garlic, sweet onion, basil, oregano, arrabbiata sauce, linguine, parmesan cheese

Taken from www.yummly.com/recipe/Shrimp-arrabbiata-297861 (may not work)