Author Notes
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
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Ingredients
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2 pounds
shrimp, shelled and deveined
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1/4 cup
olive oil
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5
garlic cloves, finely chopped
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salt & pepper to taste
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14 ounces
can diced tomatoes
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1/4 cup
capers, drained and chopped if large
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1 pound
spaghetti
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1/4 cup
chopped celery leaves with some stems
Directions
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Bring a pot of water to boil for the pasta.
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Add the salt & spaghetti to the water, cooking until al dente.
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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.
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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!
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