Spicy Shrimp and Tomato Pasta

By Dixie8686

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

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

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.