1 lb dry Linguine
2 tablespoons Olive Oil, divided
1 medium Onion, chopped
3 large Garlic Cloves, minced
1-14 1/2 ounce can Diced Tomatoes, undrained
1 -14 1/2 ounce can Chicken Broth
2 - 6 ounce can Tomato Paste
2 teaspoons Dried Basil
1/2 teaspoon Dried Oregano
1 teaspoon Salt
1 lb medium Shrimp, peeled and deveined (fresh or frozen, thawed if frozen)
Grated Parmesan Cheese
Cook linguine according to package directions. Drain and keep warm.
Meanwhile, heat 1 tbsp olive oil in a large skillet. Add onion and garlic. Saute for 2 minutes,.
Add undrained tomatoes, broth, tomato paste, basil, oregano and salt.
Bring to a boil. Reduce heat to low. simmer, uncovered, for 10 minutes.
Heat remaining 1 tbsp olive oil in a separate skillet. Add shrimp. Saute 3 to 4 minutes untl shrimp turns pink.
Add shrimp to sauce. Simmer for 2 to 3 minutes or until heated through.
Serve over linguine. Top with grated parmesan cheese.