Heat olive oil in large sauté pan. Add onions and cook until translucent and slightly caramelized.
Place shrimp in pan and cook until just pink.
Add garlic, red pepper flakes, chile paste and cook for 1 minute; deglaze with wine.
Add linguini and Marinara; cook until all ingredients are heated through being careful not to overcook shrimp. Add oregano and season to taste with salt.
Remove shrimp and linguini to warm serving bowls, finish with parsley and parmesan.
Ingredients
2 tbsp Assoluti® Pomace Oil
1 ea Peak Fresh Produce® Onion(s), Yellow, diced
1 lb Bay Winds® Shrimp, White 21-25 Count
6 Peak Fresh Produce® Garlic, Clove(s), minced
1 tsp Magellan® Crushed Red Pepper Flakes
2 tsp Vertullo® Calabrian chile paste
1 cup wine, dry white
1 lb Assoluti® linguini, cooked
2 cups West Creek® marinara sauce
1 tsp Diamond Crystal Kosher Salt
2 tsp Magellan® dried oregano
1/2 cup Peak Fresh Produce Parsley, chopped
Assoluti® grated parmesan, as desired
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
