- 1 (16 ounce) package linguine pasta
- 4 tablespoons olive oil, divided
- 1 pound large frozen peeled and deveined shrimp, thawed
- 8 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- Cook the pasta as directed on package until just tender; drain, cover and keep warm.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat, add shrimp; saute until just cooked, about 2 to 4 minutes. Remove with a slotted spoon. Add remaining oil to the empty skillet; add garlic and pepper flakes; cook until garlic starts to sizzle. Add tomatoes; bring to a boil. Lower heat, and simmer, stirring occasionally and adding water if necessary, until flavors blend and sauce is thick enough to coat the pasta; about 10 minutes. Add shrimp and parsley to the tomato mixture. Cook to heat through.
- Drain pasta. Add about 2/3 of the sauce to pasta and toss. Serve with remaining sauce spooned over pasta and topped with Parmesan cheese.