1 pound penne pasta, cooked until al dente
2 pounds medium shrimp, peeled and deveined
3 cans (14.5 oz each) diced tomato with roasted garlic
4 Tbsp olive oil
¼ tsp red pepper flakes
3 Tbsp capers, rinsed and drained
course salt and ground pepper
Season shrimp with salt and pepper.
In a large non stick skillet, heat 2 Tbsp of the olive oil over high heat.
Add half the shrimp, cook until lightly browned on both sides and opaque throughout; about three to five minutes.
Transfer to a plate; repeat with remaining oil and shrimp. Reduce heat if needed.
In same large skillet, add tomatoes, capers and red pepper flakes. Cook, stirring occasionally, until tomatoes have softened and sauce has thickened, 10 to 15 minutes.
Season with salt and pepper.
Add sauce and shrimp to pasta, toss.
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