Price: $2.47 per serving

       Ingredients

      8 ounces uncooked linguine

      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

      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

       Preparation

      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.