This recipe is one that I’ve been making for a while. The recipe it’s adapted from is meant for this to be a grilled shrimp, but seeing as I don’t have access to a barbecue, I do it as a pasta! It’s simple and delicious, either way. The best shrimp I’ve ever had, and it’s not slathered in butter!

 
This shrimp begins in a marinade. To make the marinade, combine 1/4 cup tomato sauce, olive oil, red wine vinegar, basil, cayenne pepper, kosher salt, garlic, and black pepper. Save the rest of the can of tomato sauce for the pasta. I don’t usually do a cast of characters, but I felt it was necessary here:
 
 
Let marinade at least 1 hour to overnight. When ready to prepare, pour marinade and shrimp into a saucepan. Yes, I know, it’s bad to use a marinade meat has been soaking in, but these shrimp were precooked and, I’m cooking the sauce anyways! If using raw shrimp, cook until shrimp are opaque before adding remaining tomato sauce.
 
 
 
Add the rest of the tomato sauce if you want more liquid. I also gave it a taste test here to see if there was enough spice for me. Be careful about overcooking, especially if using precooked shrimp! Simply heat.
 
 
 
While it’s heating, prepare a pasta of your choice. I usually use spaghetti or angel hair, and whole wheat when I have it.
 
 
 
Ta da! We had ours with caesar salad. Simple and pleasant!
 

Spicy Shrimp Pasta

Loosely Adapted from AllRecipes
 
Ingredients
1/2 pound cooked or uncooked shrimp, tails off and deveined
1/4 cup tomato sauce for marinade, reserve rest of can (or appx 2/3 cup) for sauce
1/3 cup olive oil
2 tbsp red wine vinegar
2 tbsp chopped basil
1/2 tsp kosher salt
1 1/2 tsp minced garlic
1/4 tsp cayenne pepper
1/4 tsp black pepper
 
Directions
1. Combine 1/4 cup tomato sauce, olive oil, red wine vinegar, chopped basil, kosher salt, minced garlic, cayenne pepper, and black pepper in a tupperware container or plastic bag. Add shrimp. Let marinade in fridge at least 1 hour or overnight.
2. When ready to serve, heat shrimp, including marinade in a saucepan. If using raw shrimp, cook until shrimp are opaque, then add remaining tomato sauce. If using cooked shrimp, add remaining tomato sauce and simply heat.
3. Cook pasta of choice (whole wheat angel hair recommended) while the sauce is heating. Serve sauce over pasta with shredded parmesan.