Yesterday I was inspired to cook up some new concoctions by the lovely Ava.  She was sad I hadn’t been posting as many recipes and dinner photos.  Now I have been rather busy lately so I haven’t been very creative.  But that got me to thinking, why does a creative dinner need to take time?  So I started paging through an Emeril cookbook and saw a recipe for garlic shrimp.  Which, naturally in my brain apparently, I thought “that would be good with capers!  Mmmmm maybe some tomato too”.  So in the end it ended up being a version of pasta puttanesca, and really the only thing I took from Emeril was the shrimp!

So buon appetito and fast dishes!

Ingredients:

1 pound shrimp (I like the ones with the tales on still)

1 tbsp olive oil

2-3 cloves garlic minced

1 tsp red pepper flakes

1 large tomato diced

1 tbsp capers (ok really I use more but that’s just me)

Lemon slices

Directions

Heat the oil on medium high in a large sauté pan.  Add in garlic and pepper flakes and cook 1 minute or until garlic just starts browning.  Add in tomato and capers and stir continually till the tomatoes begin to break down.  Add in shrimp and cook till pink, stirring occasionally.  Remove from pan and top with fresh squeezed lemon juice and maybe a little parsley if you have it on hand.

Serve over rice, pasta, or with a nice crusty bread to absorb all the sauce.

Love and shrimpies,

Betty

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