LINGUINI PASTA WITH SPICY SHRIMP

LINGUINI PASTA WITH SPICY SHRIMP

INGREDIENTS:

1 pkg (9 oz each) refrigerated linguine, uncooked

1 tablespoon olive oil

1 shallot, finely chopped (can be substituted with an onion)

2 cloves garlic, finely chopped

6-8 medium sized Globe/Slicing Tomatoes

3/4 (8 oz) Busha Browne's Spicy Tomato Love Apple Sauce

2 teaspoons Busha Browne's Hot Pepper Sauce 

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 lime, juiced

1 tablespoon Worcestershire 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

DIRECTIONS:

1. Preheat oven to 400°F. 
2. Prepare pasta according to package directions; drain, rinse and keep warm.

SAUCE:

1. Heat oil in large saucepan over medium heat until hot. 
2. Add shallot and garlic; cook 4 to 5 minutes or until shallot/onion is translucent and garlic is fragrant.
3. Add Busha Browne's Hot Pepper Sauce, tomatoes, Busha Browne's Spicy Tomato Love Apple Sauce, salt and black pepper. Simmer covered 20 minutes while preparing shrimp.

SHRIMP

1. Combine lime juice, Worcestershire sauce, pepper sauce, oil, Italian seasoning and black pepper in 13x9-inch baking dish. 
2. Add shrimp and toss to coat. 
3. 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.