Shrimp Marinara over Linguine

Ingredients

• 1 tablespoon brown sugar 
• 15 ounce tomato sauce canned
• 15 ounce canned tomatoes diced canned
• 1 teaspoon basil dried
• 1 head garlic peeled
• 2 cloves garlic 
• 4 servings salt and ground pepper black
• 1 bunch mustard greens chopped
• 2 teaspoons olive oil 
• 4 servings olive oil to cover
• 1 teaspoon oregano dried
• 1 pound linguine pasta 
• 0.5 teaspoon pepper flakes red crushed
• 2  shallots 
• 1 pound shrimp deveined peeled
• 2 tablespoons water 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Watch how to make this recipe.
2. Cook the pasta according to package directions.
3. Drain and set aside (or refrigerate until later in the week).
4. In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced.
5. Add shallots and garlic to skillet and saute for 1 minute.
6. Add oregano, basil and red pepper flakes and stir to coat.
7. 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.
8. Pour sauce over linguine and serve with Wilted Mustard Greens.
9. Heat oil in a large skillet over medium heat.
10. Add garlic and cook 1 minute.
11. Add brown sugar and cook until sugar melts, about 2 minutes.
12. 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.
13. 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.