Easy Spicy Shrimp

Spicy marinated shrimp in a diced tomatoes and garlic sauce atop penne pasta

Bubba Gump and I could have been friends because I love shrimp, too. Anything shrimp. Boiled, fried, cocktail, poboy, etc. My friend Amy Ausman shared this recipe with me and it's in the “Favorite Shrimp Recipes” file. It is delicious and perfect for company when you want something fancy, but not difficult or time consuming.

Amy and her husband Nick owned a fishing lodge in Alaska, and this was a dish she served to her guests all summer long. Thank you, Amy for sharing your great food with me, my friend, and Charlie thanks you too because we love this!

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Marinade:

2 tablespoons extra virgin olive oil

4 cloves garlic, cut into large chunks

1/2 teaspoon crushed red pepper flakes (may add more to taste)

2 teaspoons Montreal Seasoning by McCormick

24 jumbo shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

4 cloves garlic, finely diced

1 (14.5 ounce) can Red Gold Diced Tomatoes

1/4 cup chopped fresh basil, plus more for garnish

Cooked Penne Pasta

Freshly grated parmesan cheese

Instructions:

1. Combine all marinade ingredients in a medium sized bowl and add shrimp. Stir well to blend. Cover and marinate in the fridge for at least an hour.

2. In a large saute pan, heat oil and saute garlic until it releases its fragrance. Pour in tomatoes and stir to combine. Drop in basil and cook until tomatoes are tender.

3. Remove the large garlic chunks from the shrimp marinade, toss in the shrimp, and cook shrimp until they are opaque. Do not overcook.

4. Serve sauce atop hot, cooked penne pasta and garnish with fresh basil and freshly grated parmesan if desired.

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