Ingredients

The following ingredients have 4 Servings
  • 1 pkg (9 oz each) refrigerated linguine, uncooked
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 lime, juiced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot pepper sauce
  • 2 teaspoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1 pound peeled and deveined large shrimp, thawed if frozen
  • Grated Parmesan cheese, optional

Instruction

  • Preheat oven to 400°F. Prepare pasta according to package directions; drain, rinse and keep warm.
  • Meanwhile, Make Sauce: Heat oil in large saucepan over medium heat until hot. Add shallot and garlic; cook 4 to 5 minutes or until shallot is translucent and garlic is fragrant.
  • Add undrained tomatoes, tomato sauce, red pepper flakes, salt and black pepper. Simmer covered 20 minutes while preparing shrimp.
  • Make Shrimp: Combine lime juice, Worcestershire sauce, pepper sauce, oil, Italian seasoning and black pepper in 13x9-inch baking dish. Add shrimp and toss to coat. Bake 8 to 10 minutes or until shrimp are tender and bright pink in color.
  • Combine cooked pasta with sauce. Top with shrimp and grated cheese, if desired. Serve.