Ingredients

• 1 Lbs of Shrimp
• 1 Lb of Spaghetti
• 2 to 3 Cloves of Garlic, minced
• 3 TBS of Olive Oil
• Handful of Fresh Parsley
• A Few Shakes of Red Pepper
• 1 Can of San Marzino Tomatoes, chopped

Directions

1. Bring a pot of water to boil and cook spaghetti for 9 minutes until al-dente.
2. If using frozen shrimp, defrost the shrimp by placing them in cold water for 15 minutes.
3. Chop the garlic and parsley.
4. In a large pan, pour the olive oil and raise the heat
5. Cook the shrimp first until light orange.
6. Throw in the garlic and cook for no more than 30 seconds.
7. Add the canned tomoatoes, bring to a boil and then reduce to simmer. Cook for 5 minutes on a simmer.
8. Serve over cooked spaghetti.