February 09, 2011

Spicy Shrimp and

Tomato Pasta

1 lb Penne pasta
2 lbs Medium Shrimp, peeled and deveined
Coarse Salt and Ground Pepper
4 tsp Olive Oil
3 tbsp Capers, rinsed and drained
3 cans (14.5 oz each) Diced Tomatoes w/ Roasted Garlic
1/4 tsp Red-Pepper Flakes
In a large pot of boiling water, cook pasta until al dente, according to package. Drain, return pasta to pot. Meanwhile, season shrimp with salt and pepper. In a large non-stick skillet, heat 2 tsp oil over high heat. Add half shrimp, cook until light brown on both sides and opaque throughout, 3-5 min. Transfer to a plate, repeat with rest of shrimp and oil. Reduce heat to medium, add capers, red pepper flakes, and tomatoes. Cook, stirring occasionally, until tomates have softened and sauce has thickened, 10-15 min. Season with salt and pepper. Add sauce and shrimp to pasta, toss.