Spicy Shrimp Pasta

Sorry about the poor quality pics on this one, I guess I was not in the mood to focus this day. 

Here is a meal that I had made before I started this blog and LOVED it!

Logan was home for this one and we both really liked it the second time around also.

It is SO incredibly simple to make and has a really great well rounded flavor with the saltiness of the capers, sweetness of the tomatoes and spicy zing of the red pepper flakes.  

Wow, I sounded pretty official there didn't I?? ;)

This is something that will definitely be a staple in our house, 

the ingredients are almost always on hand...

and you could always substitute chicken or sausage if you are not a seafood fan

or just leave out the shrimp it would be just as tasty.  

One tip I would give you is that this was not very good leftover because the pasta got soggy, so make the amount of pasta you will eat and then save the leftover shrimp and sauce and make fresh pasta when you want leftovers.

You have to try this.

ENJOY!

Spicy Shrimp and Tomato Pasta

S&P

1 lb penne 

2 lbs fresh or frozen med shrimp, peeled and deveined

4 tsp olive oil

2 garlic cloves, thinly sliced

3 T capers, rinsed and drained

1/4 to 1/2 tsp crushed red pepper flakes

3 cans diced tomatoes in juice

Bring pot of water to a boil; add a generous amount of salt.  Cook pasta until al dente, drain and return to pot.

Meanwhile, season shrimp with S&P.  Heat 2 tsp oil in a skillet, add shrimp (half at a time if necessary) cook until lightly browned on both sides and opaque throughout, 3-4 min.

Transfer to a plate.

Reduce heat to med; add garlic, capers, red pepper flakes, and tomatoes with their juice.  Cook, stirring occasionally until tomatoes are softened and sauce thickens, 10-15 min.  Season with S&P.

Add sauce and shrimp to pasta; toss to combine and reheat over med-low if necessary before serving.  

Serves 6. 

Paige Rating: ****

Logan Rating: ***