Spicy Shrimp and Tomato Pasta

Prep Time:
30 mins
Total Time:
30 mins

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.


  • 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


  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.

Related Articles