Photo by deucemom
deucemom's Notes:
Expand2 pounds shrimp, shelled and deveined Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
5 garlic cloves, finely chopped Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
14 ounces can diced tomatoes Ask a question about this ingredient
1/4 cup capers, drained and chopped if large Ask a question about this ingredient
1 pound spaghetti Ask a question about this ingredient
1/4 cup chopped celery leaves with some stems Ask a question about this ingredient
Bring a pot of water to boil for the pasta.
Ask a question about this stepAdd the salt & spaghetti to the water, cooking until al dente.
Ask a question about this stepWhile 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.
Ask a question about this stepWhen 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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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
