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penne with spicy sprimp and tomato sauce


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  • 1 1/2 lbs extra large shrimp, peeled and deveined
  • 1/4 evoo
  • 3 tbsp chopped jared cherry peppers plus 2 tbsp cherry pepper brine
  • salt and pepper
  • 3 cloves minced garlic
  • 1/4 tbsp red pepper flakes
  • 2-14.5 oz cans diced tomatoes
  • 1 lb penne
  • 3 tbsp chopped fresh oregano


Servings 4


Step 1

bring 4 qts water to a bouil in a large pot. combine shrimp, 2tbso oil, cherry peppers, cherry pepper brine, 1/2 tsp salt and 1/4 tsp pepper in a bowl; set aside
heat remaining oilo, garlic, and pepper flakes in a large non stick skillet over medium high heat until fragrant about 1 minute. add tomatoes and simmer until slightly thickened, about 8 minutes. add the shrimp mixture and simmer covered; stirring occasionally until shrimp are just cooked through about 3 minutes
while sauce soimmers add salt and pasta to boiling water and cook until al dente. reserve 1/2 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 and serve.


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