- 1 pound shrimp scampi, frozen
- 1/2 pound linguine, uncooked
- 1 medium onion, thinly sliced
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup vegetable broth
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried crushed red pepper (add more or less to taste)
- 1/3 cup shredded Parmesan cheese (optional)
- Cook linguini according to package directions until it is al dente.
- Saute shrimp in a large non-stick skillet on medium for 6 minutes. Scoop shrimp out of pan with a slotted spoon and set aside.
- Return pan with scampi sauce to stove and turn heat up to medium high. Add onions and saute for 5 minutes until onions are translucent.
- Add diced tomatoes (including juice), broth, Italian seasoning, and red pepper to onions. Bring mixture to a low rolling boil. Boil mixture for seven minutes stirring occasionally.
- Add shrimp to pan with tomato sauce and continue sauteing for three minutes.
- Add cooked linguini and toss to coat and serve with shredded Parmesan, if desired.