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1 pound dry spaghetti, fettuccine, or linguine
1 1-pound bag frozen uncooked shrimp, thawed
2 tablespoons olive oil
1 24- to 26-ounce jar pasta sauce
1/2 to 1 teaspoon red pepper flakes or hot sauce
|Cook the pasta according to the package directions. Meanwhile, rinse the shrimp and pat them dry with paper towels.
Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until pink and cooked through,
about 4 minutes total. Transfer to a plate. Add the pasta sauce to the skillet and cook until heated through. Drain the pasta
and return it to the pot. Add the pasta sauce, shrimp, and pepper flakes or hot sauce to the pot and toss. Place over low heat
until warmed through, about 1 minute.
NUTRITION PER SERVING
CALORIES 761 (17% from fat); FAT 14g (sat 1g); PROTEIN 36g; CHOLESTEROL 0mg; SODIUM 1663mg; FIBER 7g; CARBOHYDRATE 119g