Shrimp Diavolo

I remember where I had this for the first time. At a Macaroni grill. Everything there that day tasted amazing, mainly because I was in college and it wasn’t Ramen or hotdogs. I never tried making it again though, until recently. I wanted something fairly light and quick to make. The only prep for the dish is really slicing onions and mincing garlic. I adapted the recipe from a couple of Food network recipes and made some additions.

2.5tbsp of extra virgin olive oil
1 lb of shrimp – deveined and tails cut off
1/2 cup of sliced/diced onion
1 tbsp of minced garlic
2 tbsp capers
3 tbsp tomato paste
1 can of tomato sauce (1.5 cups)
3 tbsp crushed red pepper flakes
1/2 bag of pasta (enough for 2 people) – you can use linguine or bowtie
Parmesan cheese (optional)

Slice onions and mince garlic. Put water for pasta to boil. Add pasta and cook for roughly 5 minutes, it should be half cooked. Drain and keep aside 1/2 cup of the pasta water. In a large skillet  add oil and when hot, add onions. Cook onions for about 5 minutes or until they wilt. Add the minced garlic and cook for about 30 seconds. Add the crushed red pepper flakes and saute for about 15 seconds. Now add the tomato paste and tomato sauce and keep cooking till the sauce reduces to half – about 8-10 minutes. Add the shrimp and capers and cook for another 4-5 minutes. Add salt and pepper and then add in the pasta along with the pasta water and cook for another 5 minutes or until the pasta is cooked.

Serve with grated parmesan.

PS: I love capers.

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