Shrimp Arrabbiata with Linguine

Shrimp Arrabbiata with Linguine Serves 4 Active: 5 min Total: 20 min

12 oz linguine

1 1/2 tsp olive oil
1 lb peeled large raw shrimp (26 to 30), thawed if frozen
1/4 cup dry white wine (optional)
1 tub (15 oz) refrigerated arrabbiata sauce
1/3 cup chopped parsley

1. Cook pasta in a large pot of lightly salted boiling water as package directs.

2. Meanwhile heat oil in a large nonstick skillet. Add shrimp; saute over high heat 1 minute or just until shrimp turns pink.

3. Add wine, if using; cook a few seconds until most evaporates. Add sauce; heat just until simmering and shrimp are cooked through.

4. Drain pasta; return to pot. Add sauce and chopped parsley; toss to mix.

Woman's Day Magazine ~Loretta