Spicy Shrimp Tomato Pasta

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  Pasta, Fettuccine, White, Dry(227g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Butter(15g)
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  Garlic(240g)
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  Shrimp(227g)
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  Canned Diced Tomatoes(425g)
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  Red pepper flakes(1g)
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  1/4 tsp salt ($0.02)
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  Freshly cracked pepper to taste ($0.05)
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  Parsley, Fresh

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the fettuccine and cook 7–10 minutes over medium-high heat, stirring occasionally, until al dente. Drain in a colander and set aside.
2. 2While the pasta cooks, add the olive oil and butter to a large skillet over medium heat. Cook 1–2 minutes until the butter is melted and foaming.
3. 3Mince the garlic and add to the skillet along with the shrimp. Cook 3–5 minutes over medium-high heat, stirring frequently, until the shrimp are opaque and pink throughout with no grey translucent areas. Transfer the shrimp to a clean plate.
4. 4Add the canned diced tomatoes with their juices and red pepper flakes to the skillet. Stir to combine and simmer over medium heat for 5 minutes, until the sauce thickens slightly and deepens in color.
5. 5Return the shrimp to the skillet. Add the cooked pasta and toss until all ingredients are evenly coated in the sauce. Taste and adjust salt and pepper as needed.
6. 6Roughly chop the fresh parsley and divide the pasta evenly into 4 airtight containers while hot. Top each portion with parsley just before serving, or store the parsley separately and add fresh when reheating.