SHRIMP FRA DIAVOLO with QUINOA SPAGHETTI

• 8 ounces uncooked spaghetti
• 2 tablespoons extra-virgin olive oil, divided
• 1 1/2 tablespoons minced garlic, divided
• 1 pound medium shrimp, peeled and deveined
• 3/4 cup diced onion (optional)
• 1 teaspoon crushed red pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 tablespoon fresh lemon juice
• 1 3/4 cups canned crushed tomatoes
• 1/4 teaspoon salt
• 1 (14.5-ounce) can diced tomatoes, drained

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.
3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Serving Size: serving size: 1 cup pasta and about 1 1/4 cups sauce