- 4
Ingredients
- 1 1/2 pounds extra-large shrimp , peeled and deveined
- 1/4 cup extra virgin olive oil
- 3 tablespoons finely chopped jarred cherry peppers , plus 2 tablespoons cherry pepper brine (see note)
- Salt and pepper
- 3 garlic cloves , minced
- 1/4 teaspoon red pepper flakes
- 2 (14.5-ounce) cans diced tomatoes
- 1 pound penne pasta (see note)
- 3 tablespoons finely chopped fresh oregano
Preparation
Step 1
1. Bring 4 quarts water to boil in large pot. Combine shrimp, 2 tablespoons oil, cherry peppers, cherry pepper brine, teaspoon salt, and teaspoon pepper in bowl; set aside.
2. Heat remaining oil, garlic, and pepper flakes in large nonstick skillet over medium-high heat until fragrant, about 1 minute. Add tomatoes and simmer until slightly thickened, about 8 minutes. Add shrimp mixture and simmer covered, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
3. While sauce simmers, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve cup cooking water. Drain pasta and return to pot. Add tomato-shrimp mixture and oregano to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.