- 8 ounces spaghetti
- 1 tablespoon olive oil
- ½ pound large shrimp, peeled and deveined
- 3 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- Salt and pepper, to taste1 (16-ounce) can Fire Roasted diced tomatoes
- 1 cup cherry tomatoes, halved
- ½ cup basil leaves, chiffonade
- Shredded Parmesan for garnish, optional
- Cook spaghetti in a large pot of salted boiling water according to package directions.
- Place oil in large skillet over medium-high heat.
- Add shrimp and garlic to skillet.
- Cook shrimp about 1 minute on each side until they just begin to turn translucent.
- Transfer to plate and set aside.
- Reduce heat to medium and add canned tomatoes, cook for 1 minute.
- Add red pepper, sugar and season with salt and pepper.
- Stir in cherry tomatoes and basil, cook for 1 minute.
- Return shrimp to pan and combine well.
- Add cooked spaghetti, tossing well.
- Cook for another 2 minutes.
- Serve, garnished with Parmesan.
Source: Pam's Midwest Kitchen
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