Recipe - Linguine And Shrimp Fra Diavolo

16 ounce Linguine
Salt
12 ounce Shrimp; shelled & deveined
2 teaspoon Olive oil
1 md Onion; chopped
2 Cloves garlic; minced
One fourth teaspoon Crushed red pepper
2 tablespoon Dry white wine
28 ounce Tomatoes

1. In a saucepot prepare pasta in boiling salted water according to package
directions.

2. Add shrimp during last 3 minutes of cooking pasta; cook until opaque
throughout. Drain pasta and shrimp; return to saucepot.

3. Meanwhile in a non stick 12 inch skillet heat oil over medium heat.
Reduce heat and add onion and cook 8 minutes until tender crisp.

4. Add garlic and crushed red pepper and cook 30 seconds longer, stirring.

5. Stir in wine; cook 30 seconds. Add tomatoes with their puree and One fourth tsp
salt; heat to boiling stirring and breaking up tomatoes.

6. Pour tomato sauce over drained pasta; toss to mix well.

Notes: Per Serving: 390 calories, 4g fat 9.5% CFF

Recipe by: Good Housekeeping 365 days of Healthy Eating

Posted to EATLF Digest by RecipeLu recipelu@interlog.com on Sep 26,
1998, converted by MM_Buster v2.0l.