Linguine with Shrimp Sauce

Sanjiv Singh
This is one of my favorite standbys when I am in the mood for something more elaborate than pasta with spaghetti sauce from a jar. Its origins are in a recipe by James Beard from his book Beard on Pasta. Great with a with a decent bottle of Chianti, or even a cheap one for that matter.
Serves 3-4.

1 packet linguine noodles
1/2 lb. peeled shrimp

28 oz. can Redpack crushed tomatoes
1 medium onion sliced thinly
1 tablespoon butter
1 teaspoon oregano
1/2 teaspoon crushed red pepper
freshly ground pepper

 Heat the crushed tomatoes in a saucepan on low heat and add the onions and butter. Cover and simmer for 15 minutes stirring occasionally. Add oregano and red pepper, cover and simmer for another 5 minutes.

Meanwhile cook the linguine and drain. Add the shrimp and simmer for 5-7 minutes, until the shrimp are cooked. Add freshly ground pepper to taste. Serve the sauce over the linguine.

From the Dinner Co-op