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1
Cook the pasta according to package directions.
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2
Drain and set aside (or refrigerate until later in the week).
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3
In a large skillet, heat olive oil over medium-high heat.
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4
In a food processor, pulse the shallots and garlic until minced.
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5
Add shallots and garlic to skillet and saute for 1 minute.
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6
Add oregano, basil and red pepper flakes and stir to coat.
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7
Add the diced tomatoes and tomato sauce and bring mixture to a boil.
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8
Reduce heat, cover and simmer 10 minutes.
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9
To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through.
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10
Pour sauce over linguine and serve with Wilted Mustard Greens.
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11
Heat oil in a large skillet over medium heat.
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12
Add garlic and cook 1 minute.
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13
Add brown sugar and cook until sugar melts, about 2 minutes.
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14
Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt.
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15
Season, to taste, with salt and ground black pepper.
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16
Place the garlic cloves in the bowl of a food processor.
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17
Pulse until the garlic is finely minced.
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18
Spoon the minced garlic into a jar and pour over enough oil to cover the garlic.
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19
Seal well and store in the refrigerator for up to 1 week.
