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Penne with Spicy Shrimp and Tomato Sauce

Source of Recipe


Cook's Country



List of Ingredients



• 1½ pounds extra-large shrimp, peeled and deveined
  
• ¼ cup extra-virgin olive oil
  
• 3 Tbsp finely chopped jarred cherry peppers, plus 2 Tbsp cherry pepper brine
  
• Salt and pepper
  
• 3 cloves garlic, minced
  
• ¼ tsp red pepper flakes
  
• 2 (14.5-ounce) cans diced tomatoes
  
• 1 pound penne pasta
  
• 3 Tbsp finely chopped fresh oregano
  






Instructions



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 minutes. 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.
   
   Serves 4
   
   






Final Comments


"We wanted a quick pasta dish that could go from stovetop to table in less than 30 minutes. For big flavor in little time, we heated oil, garlic, and pepper flakes, and then added tomatoes and simmered until the mixture thickened. For a zesty marinade for our shrimp, we found a supermarket ingredient that added heat to the shellfish and the sauce."