Ingredients
¼ cup drained sun-dried tomatoes in oil, chopped
2 cloves garlic, chopped
¼ teaspoon (or more, to taste) crushed red pepper
6 oz. gluten free spaghetti
2 cups Francesco Rinaldi ToBe™ Healthy Spicy Marinara Pasta Sauce
½ pound fresh or frozen (thawed) large raw shrimp, shelled and deveined
1 ½ cup(s) (loosely packed) fresh basil leaves, chopped
Directions
Heat large saucepot of salted water to boiling. Meanwhile, heat 12-inch skillet on medium until hot. Add sun-dried tomatoes, garlic, and crushed red pepper, and cook until garlic is fragrant, about 1 minute. Add Francesco Rinaldi ToBe™ Healthy Spicy Marinara Pasta Sauce to skillet. Add spaghetti to boiling water and cook as label directs. Stir in shrimp; cook 2 minutes or until they turn opaque throughout. Drain pasta and return to saucepot. Add shrimp mixture and basil to pasta in saucepot; toss to coat. (Serves: 4)
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