Spicy Shrimp Tomato Pasta

Ingredients

• 8 oz. fettuccine
• 2 Tbsp olive oil
• 1 Tbsp butter
• 4 cloves garlic
• 1/2 lb. peeled & deveined shrimp, 41/50 size
• 1 can diced tomatoes
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp salt
• Freshly cracked pepper to taste
• Handful fresh parsley

Directions

1. Fill a large pot with water and bring it to a boil. Drop in the pasta and cook it at a steady boil for 7-10 minutes, until it is tender, then pour it into a colander to drain.
2. As the pasta cooks, put the olive oil and butter in a large skillet set over medium heat. While the butter softens into the oil, mince the garlic.
3. Give the shrimp a quick rinse under cool water, then let the extra water drip off. Add the shrimp and minced garlic to the skillet, and cook for 3-5 minutes, only until the shrimp are opaque and lightly pink instead of grey and see-through. Take the shrimp out of the skillet and keep it nearby for later.
4. Pour the tomatoes, juices and all, into the same skillet. Add the crushed red pepper flakes, salt, and freshly cracked pepper, then stir everything together. Let the sauce bubble gently over medium heat for about 5 minutes.
5. Once the sauce has reduced a bit, add the cooked, drained pasta to the skillet. Toss it well so the noodles get coated, then return the shrimp to the pan and mix it through the pasta. Taste and add more salt if it needs it.
6. Roughly chop a handful of parsley leaves, then scatter them over the top before serving.