3 T. olive oil
4 garlic cloves
1/2 tsp. red pepper flakes
2 T. sun dried tomato paste
15 oz. Italian-style canned tomatoes
1 tsp. salt
black pepper to taste
1/4 C. parsley, chopped
1 oz. white wine
1 T. butter (room temperature)
12 oz. bite-size shrimp, peeled and deveined, heads and tails removed
8 oz. whole-grain linguine

Smash the garlic cloves with the back of a knife on a cutting board. Heat a medium size sauté pan over medium heat. Add olive oil and heat for 1 minute. Add garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle. Meanwhile cook pasta in boiling salted water according to package directions. Add sun dried tomato paste to garlic oil mixture. Stir to combine. Add chopped tomatoes. Cook over low heat for 15 minutes, stirring occasionally. Add wine and cook for 1 minute. Add shrimp; cook just until shrimp turns pink. Remove pan from heat and add butter. Swirl or stir pan to melt butter in sauce. Drain pasta and place in warmed serving dishes. Top with shrimp mixture.