Spicy Arrabbiata Sauce with Shrimp

This is a healthy meal that tastes fabulous. There is a similar dish at Olive Garden although Chad and I thought this was better. I found 1 lb bags of frozen shrimp at Walmart for $3.98 and bought a few, so look for sales on shrimp otherwise it can be kind of pricey. I usually buy whole grain pasta since it has fewer calories, about the same protein, and at least twice the fiber. I didn't have fresh herbs on hand, although I'm sure it would taste that much more amazing. Also, I didn't have any, but I think it would taste fabulous to add some heavy cream (maybe 1/4-1/2 c) to make the sauce creamy--just a suggestion. This was not that spicy. Jackson ate it just fine, but he's probably used to spiciness by now.

INGREDIENTS

1 t olive oil
1 c chopped onion
4 cloves garlic, minced

1 lb shrimp, peeled and deveined
3/8 c shrimp juices or chicken stock (see directions)
2 T white sugar
1 T chopped fresh basil
1 t crushed red pepper flakes
2 T tomato paste
1 T lemon juice
1/2 t Italian seasoning
1/4 t ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 T chopped fresh parsley

DIRECTIONS

1. Heat oil in a large skillet or saucepan over medium heat. Saute onion, garlic, and shrimp in oil for 5 minutes.

2. If most of your "shrimp juices" cook out of the saute, then add chicken stock. If there appears to be enough "shrimp juices" after sauteing then add sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes ; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.

3. Stir in parsley. Ladle over the hot cooked pasta of your choice.