This is my take on a recipe from a Michelle Scicolone cookbook, I made it easier for a weeknight, last minute dinner. I always have a bag of shrimp in my freezer and the rest of the ingredients in my pantry - when I am at a loss for what to make for dinner, this dish saves me every time. Luckily, my family LOVES it! —deucemom
4 hungry diners
shrimp, shelled and deveined
garlic cloves, finely chopped
salt & pepper to taste
can diced tomatoes
capers, drained and chopped if large
chopped celery leaves with some stems
In This Recipe
Bring a pot of water to boil for the pasta.
Add the salt & spaghetti to the water, cooking until al dente.
While the pasta is cooking, in a large skillet, heat the oil over medium heat. Add the shrimp, garlic, salt and pepper. Cook, stirring frequently until the shrimp are lightly browned. Add the tomatoes and capers. Cook, stirring, for 1 more minute.
When the pasta is done, add the spaghetti and the celery to the skillet with a bit of the cooking water. Toss for one minute or so, adding more water if needed. Serve immediately!