Spicy Shrimp and Tomato Pasta

By bakers_delight85

Coarse salt and freshly ground pepper
1 pound penne or other short tubular pasta shape
2 pounds fresh or frozen (thawed) medium (36 to 40 count) shrimp, peeled and deveined, tails removed
4 tsp. olive oil
2 garlic cloves, thinly sliced
3 Tbsp. capers, rinsed and drained
1/4 to 1/2 tsp. crushed red pepper flakes
3 cans (14 1/2 ounces each) diced tomatoes in juice

Ingredients

• Coarse salt and freshly ground pepper
• 1 pound penne or other short tubular pasta shape
• 2 pounds fresh or frozen (thawed) medium (36 to 40 count) shrimp, peeled and deveined, tails removed
• 4 tsp. olive oil
• 2 garlic cloves, thinly sliced
• 3 Tbsp. capers, rinsed and drained
• 1/4 to 1/2 tsp. crushed red pepper flakes
• 3 cans (14 1/2 ounces each) diced tomatoes in juice

Preparation

Step 1

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
Meanwhile, season shrimp with salt and pepper. In a large skillet, heat 2 tsp. 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 the shrimp brown too quickly).
Reduce heat to medium; add garlic, capers, red pepper flakes, and tomatoes with their juice. Cook, stirring occasionally, until tomatoes are softened and sauce thickens, 10 to 15 minutes. Season with salt and pepper.
Add sauce and shrimp to pasta; toss to combine and reheat over medium-low if necessary before serving.