- 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
Test Kitchen Discoveries
* A mixture of chopped, jarred cherry peppers (a mildly hot, slightly sweet pepper), cherry pepper brine, olive oil, salt, and pepper proved perfect as a fast marinade, giving our shrimp a spicy, assertive kick.
* Cook the red pepper flakes with the garlic to maximize their flavor.
* Make sure to thoroughly salt the water in which the pasta is cooked. We recommend 1 tablespoon of table salt per gallon of water. Pasta cooked in unsalted water won’t offer much in the way of flavor.
* Be careful when sautéing the shrimp because they can overcook quickly. Add the shrimp to the pan and cook until just pink on each side. Remember, they will cook further in the heat of the pasta.
1. Bring 4 quarts water to boil in large pot. Combine shrimp, 2 tablespoons oil, cherry peppers, cherry pepper brine, ½ teaspoon salt, and ¼ 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 ½ 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.