3 tablespoons olive oil
1 large red onion, cut in half, then thinly sliced
1 teaspoon minced garlic
1 teaspoon hot pepper flakes
1/2 cup red wine
3 cups marinara sauce
1/4 teaspoon black pepper
2 pounds linguine
1 1/2 pounds cleaned large shrimp
1/2 teaspoon minced garlic
Bring a large pot of water to a boil.
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat; add onion and cook 5 minutes unti soft. Add garlic and pepper flakes; cook 1 minute. Add wine; cook 3 minutes. Stir in marinara and black pepper; simmer 5 minutes.
Meanwhile, lightly salt water and add linguine; cook until tender but still firm, about 8 to 10 minutes.
When linguine is almost done, heat a large nonstick skillet over medium-high heat; add remaining oil. Add shrimp and cook, stirring, until pink, about 2 minutes. Scatter garlic on top and toss.
Drain pasta thoroughly and place in large serving bowl. Toss with marinara sauce; place shrimp on top and serve.
Recycle: olive oil bottle, wine bottle, marinara sauce bottle
Compost: onion skins, garlic skins