Arrabiata-Style Shrimp

1 tablespoon olive oil
3 cloves garlic, chopped
1 can (14 1/2 ounces) fire-roasted crushed tomatoes
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 pounds large shrimp, shelled and deveined
1/4 cup parsley, chopped
1 package (9 ounces) refrigerated whole-wheat linguine (such as Buitoni)
2 ounces ricotta salata, shredded

1. Heat olive oil in large, nonstick skillet over medium-high heat. Add garlic and cook 1 minute, until golden. Stir in tomatoes, wine, salt and red pepper flakes. Simmer, uncovered, 5 minutes.

2. Add shrimp and simmer 5 minutes, until shrimp is cooked through. Stir in parsley.

3. Meanwhile, cook pasta following package directions.

4. To serve, toss pasta with shrimp and sauce. Sprinkle with ricotta salata.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.