Shrimp Fra Diavolo

This is a wonderful garlicky, spicy classic. It's fast, easy and delicious! Just be sure you both eat this if you plan to do any kissing anytime soon....:-) -Claire

Yield: 3 servings

Ingredients:
12 oz. uncooked pasta (I used spaghetti but you could also use linguine or other pasta if you prefer)
2 tablespoons extra-virgin olive oil, divided
2 tablespoons minced garlic, divided
1 lb. medium shrimp, peeled and deveined (I bought the frozen 12 oz. bag from Harris Teeter that is already peeled and deveined and let thaw in a colander for an hour or so before cooking)
1 medium onion, chopped
2 teaspoons crushed red pepper (add more or less to taste)
1 teaspoon dried basil
1 teaspoon dried oregano
4 oz. can tomato paste
juice from one large fresh lemon
28 oz. can crushed tomatoes
1/2 teaspoon salt
14 oz. can diced tomatoes

Preparation:
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm. 

While pasta cooks, heat 1 tablespoon oil in a large nonstick skilled over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; saute for 3 minutes or until shrimp are done. Remove from pan; keep warm. 

Add remaining 1 tablespoon oil and onion to pan; saute 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta. 

Note: There was enough sauce remaining for 1 additional serving.