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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli Classico Olive Oil (divided)
- 1 lb. uncooked large shrimp
- 1 clove garlic (finely chopped)
- 1 cup sweet onion
- 1/2 tsp. dried basil leaves, crushed
- 1/2 tsp. dried oregano leaves, crushed
- 1 jar bertolli arrabbiata sauce
- 8 oz. linguine, cooked and drained
- 1/4 cup grated Parmesan cheese
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Directions
- Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
- Heat remaining 1 tablespoon Olive Oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
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