SHRIMP MARINARA OVER LINGUINE

Shrimp Marinara over Linguine image

Provided by Robin Miller : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 19

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1 pound linguine pasta
2 teaspoons olive oil
2 shallots
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 pound large shrimp, peeled and deveined
Wilted Mustard Greens with Brown Sugar, recipe follows
2 teaspoons olive oil
2 teaspoons Pre-Chopped Garlic, recipe follows
1 tablespoon brown sugar
1 bunch mustard greens, chopped
2 tablespoons water
Salt and ground black pepper
1 head garlic, peeled
Olive oil, to cover

Steps:

Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).
In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.
Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.
Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.