Spicy Shrimp Pasta

Here's a gem of a recipe that I made for the first time last year and forgot all about until just recently.  It got two thumbs up this evening and hopefully, you'll try it too!

Ingredients

• 2 lbs shrimp, peeled and deveined, tails removed
• 1 lb penne or other tube pasta
• 1 large can diced tomatoes
• 1 tsp red pepper flakes, or more to taste (in this out, we double it)
• 4 cloves minced garlic
• Salt and pepper to taste

Directions

• Start water boiling and, when ready, cook pasta as directed by package instructions
• In a skillet, season shrimp with salt and pepper and cook in small amount of oil until opaque and cooked through - as I cooked this most recently, it occurred to me that it would be totally fine to start with pre-cooked shrimp for this recipe.  If you elect to do this, just set the shrimp aside for later.

• Remove cooked shrimp from skillet and set aside.  To skillet, add tomatoes (with juices), garlic, and red pepper flakes.  Cook, uncovered over medium-high heat until juices thicken, about 10-15 minutes.

• Add cooked pasta and shrimp to tomato mixture and continue to cook until heated through.

We served with shredded mozzarella cheese