Under 30 Minutes

Spicy Shrimp and Tomato Pasta

Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything i ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.

  • Prep:
  • Total Time:
  • Servings: 6
Spicy Shrimp and Tomato Pasta

Source: Everyday Food, May 2005

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

  1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot.

  2. 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).

  3. 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.

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