Spicy Shrimp Puttanesca - cooking recipe

Ingredients

8 ounces uncooked linguine
1 tablespoon olive oil
1 lb medium shrimp, peeled and deveined
4 cloves garlic, minced
3/4 teaspoon red pepper flakes
1 cup chopped onion
1 (14 1/2 ounce) can stewed tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons chopped pitted kalamata olives or 2 tablespoons black olives
1 tablespoon capers
1/4 cup chopped fresh basil
salt and pepper

Preparation

Cook linguine according to package directions, drain and set aside.
In a large non-stick skillet, heat oil over medium high heat.
Put shrimp, garlic, and red pepper flakes in pan; cook and stir for 3 to 4 minutes or until shrimp are opaque.
Remove shrimp from pan with slotted spoon and set aside.
Add onion to skillet; cook for 5 minutes, stirring occasionally.
Add tomatoes with juice, tomato paste, olives, and capers; simmer, uncovered, for 5 minutes.
Return shrimp mixture to skillet; simmer 1 to 2 minutes.
Add in basil and stir; simmer 1 minute.
Season to taste with salt and pepper.
Put linguine in a large serving bowl; top with shrimp mixture.
Serve immediately.