Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
2 1/2 tablespoons olive oil, divided
1 cup chopped onions
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes
1 1/4 pounds large shrimp*, peeled and deveined
2-14.5 oz cans diced tomatoes
1/4 cup fresh chopped basil
Salt and pepper
*For convenience use E-Z peel shrimp, they're already deveined.

Directions

1.	Put a large pot of salted water on to boil.
2.	In a large skillet heat 2 tablespoons of the oil over a medium-high heat. Add onions and garlic. Cook until onions begin to soften. Sprinkle with pepper flakes and sauté until onions begin to brown.
3.	Add shrimp to skillet and sauté 2 or 3 minutes. Pour tomatoes into skillet and stir until shrimp are just done (turn pink). Mix in basil. Salt and pepper to taste. Keep sauce on a very low heat, so shrimp don't get tough.
4.	Boil Notta Pasta according to directions on box. Drain and rinse quickly. Toss pasta with remaining oil and place in bowl. Top with shrimp sauce and serve.