Ingredients

• 1 pound U21/25 shrimp, peeled and deveined (patted dry)
• 1 pound linguine pasta, cooked
• 1 jar Fiorella’s marinara sauce
• ¼ cup olive oil  
• 1 medium onion, diced  
• ½ teaspoon chili flakes 
• 8 basil leaves, hand torn 

Preparation

1. Put oil in a large saute (or sauce) pan over medium-high heat. Add onions to sweat.
2. Once onions are translucent turn the heat up a little and add in the shrimp, trying to get a sear on one side. 
3. Pour a full jar of Fiorella’s marinara sauce into the pan and turn down to medium heat. Add in chili flakes.  
4. Simmer until the sauce is heated through. Remove from heat and stir in the fresh basil leaves. 
5. Pour over the (hot) cooked linguine and serve!

Tips

• Pair with grilled bread so no sauce goes to waste 
• Goes great served over wilted spinach or risotto as well