I have had a LOT going on lately. Like a LOT.
I will be excited when I can share with you everything that is happening around here, but until then let me assure you that everything is great- just very, very busy.
And you know what is helpful to me when things start to get out of my grasp of control? EASY DINNERS!
Really easy, really fast dinners.
This Spicy Garlicky Shrimp Tomato Pasta is just the thing for those kind of nights. It literally takes about 10 minutes. ONLY TEN MINUTES!!! With a fast green salad, you can’t really get faster, can you?
And the pasta itself is amazing. Olive oil, juicy shrimp, a spicy, garlicky tomato sauce and briny olives added to the sauce, which is tossed with al dente rotini. It is awesome and couldn’t be a more “busy schedule friendly” dinner!
- 1 pound pasta (I used gluten free rotini)
- 1 pound rock shrimp (or langoustine)
- 3 tablespoons olive oil
- ½ teaspoon crushed red pepper flakes
- 2 cloves minced garlic
- 28 ounces crushed tomatoes
- 1 cup castelvanos olives, pitted and halved
- 1 cup fresh basil leaves
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to manufacturers directions (this should take about 10 minutes). Drain and rinse with cold water well and set aside.
- While the pasta is coking, make the sauce. In a large saucepan add the olive oil, garlic and crushed red pepper flakes over medium heat and toast until the garlic is golden. Add the crushed tomatoes and stir well. When the sauce has come back up to a simmer, add the olives and the shrimp and cook until the shrimp is just cooked through. Add the pasta and the basil to the sauce and toss to coat, adjusting the seasoning with kosher salt if needed. Serve immediately.
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Love the flavours in this pasta!
This looks so delicious!
Im with ya, easy dinners are fabulous! This looks like a winner!