Recipes Ingredients Seafood Recipes Shrimp Recipes Spicy Shrimp and Tomato Pasta 3.4 (32) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 25, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 6 Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough. 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 ¼ teaspoon red-pepper flakes 3 cans (14.5 ounces each) diced tomatoes with roasted garlic Directions In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. 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). 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. Rate it Print