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Spicy Shrimp and Tomato Pasta

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.

Everyday Food, May 2005 http://www.marthastewart.com/316729/spicy-shrimp-and-tomato-pasta
3.333335
Rated
66.6667100(10)10
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 6

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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