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    from "Real SimpleŽ magazine"

    If you need to defrost the shrimp on the double, transfer them to a colander and place it in the sink under cool running water for a few minutes.

    Hands-on time: 5 minutes
    Total time: 20 minutes

    Makes 4 servings

    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

    Print recipe

    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.

    CALORIES 761 (17% from fat); FAT 14g (sat 1g); PROTEIN 36g; CHOLESTEROL 0mg; SODIUM 1663mg; FIBER 7g; CARBOHYDRATE 119g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Barilla Spaghetti - $1.59/ea
    Medium Farm-Raised Shrimp, Cleaned - $11.99/lb
      Newman's Own Marinara Pasta Sauce - $3.69/ea
    Save $0.50 (details)
      FreshDirect Crushed Chili Peppers - $3.59/ea
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
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