Spicy Shrimp and Tomato Pasta
- Comments()
Everyday Food, May 2005
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 6
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Ingredients
- 1 pound penne, (or other short tubular pasta)
- 2 pounds medium shrimp, peeled and deveined (tails removed)
- Coarse salt and ground pepper
- 4 teaspoons olive oil
- 3 tablespoons capers, rinsed and drained
- 1/4 teaspoon red-pepper flakes
- 3 cans (14.5 ounces each) diced tomatoes with roasted garlic
Directions
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In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot.
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Meanwhile, season shrimp with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat. Add half the shrimp; cook until lightly browned on both sides and opaque throughout, 3 to 5 minutes. Transfer to a plate; repeat with remaining oil and shrimp (reduce heat if browning too quickly).
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Reduce heat to medium; add capers, red-pepper flakes, and tomatoes. Cook, stirring occasionally, until tomatoes have softened and sauce has thickened, 10 to 15 minutes. Season with salt and pepper. Add sauce and shrimp to pasta; toss.
Great and so easy recipe. I added zucchini to the sauce and was great. Thank you Martha!
Great, easy recipe. I cut the tomatoes down to a 28oz. can because I was only feeding two people. Will make this again.
I wonder if you could add cream or half
This was a great recipe...only thing I substituted was the pasta...I used spinach pasta. Very easy to make...with ingredients all pre-measured and prepped. This book is fantastic Martha!!!
Delicious and so easy! I added a little garlic to saute my shrimp in and it was great!
Wow another favorite spicy pasta!