3 tablespoons olive oil
1/4-1/2 teaspoon red pepper flakes, to taste
1 teaspoons minced garlic
1 - 14.5oz can diced tomatoes, drained
1/2 teaspoon dried chopped rosemary
Salt and pepper to taste
1 lb. penne
3/4 to 1 lb. medium-large shrimp, deveined, peeled and chopped into bite-size pieces
1/3 cup minced fresh parlsey
Bring a large pot of water to boil. Cook the pasta according to directions.
Heat the oil in a large skillet over medium-high heat for a minute. Add the red pepper flakes and garlic, stirring for 3 minutes. Add the tomatoes and cook, stirring until they begin to liquefy, about 5 minutes. Add the rosemary, salt and pepper and cook for 5 minutes. Add the shrimp and most of the parsley to the sauce and cook for 3-4 minutes.
Drain the pasta. Mix pasta and sauce in a large, warm bowl. Dress with remaining parsley.
Adapted from "How to Cook Everything"