Ingredients

• 1 pound linguine pasta
• 2 teaspoons olive oil
• 2 shallots
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• One 15-ounce can diced tomatoes
• One 15-ounce can tomato sauce
• 1 pound large shrimp, peeled and deveined
• Wilted Mustard Greens with Brown Sugar, recipe follows
• 2 teaspoons olive oil
• 2 teaspoons Pre-Chopped Garlic, recipe follows
• 1 tablespoon brown sugar
• 1 bunch mustard greens, chopped
• 2 tablespoons water
• Salt and ground black pepper
• 1 head garlic, peeled
• Olive oil, to cover

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Instructions

1. Watch how to make this recipe.
2. Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).
3. In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.
4. Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.
5. Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.