Shrimp Puttanesca

I made this a week or so ago and it was really easy and super yummy. It was The Husband's first foray into the world of capers.. and it went so well, I'm thinking I might need to make him chicken picatta sometime in the near future.

Now back to this recipe... it uses a jar of pasta sauce.. *gasp* ..I know! but that's what I love.. this is an easy busy weeknight meal.

You're gonna need:

1lb linguini, cooked in salted water per package directions
1lb peeled deveined shrimp
2 tablespoons olive oil
4-6 cloves garlic, chopped
Splash of white wine (I used chardonnay cuz that's what I had in the fridge)
1 jar Arrabbiata Pasta Sauce (I used the Bertolli brand)
1/4 cup chopped black olives
2 Tbs capers
1/2 tsp red pepper flakes
1 tsp sugar

Start by patting the shrimp dry with paper towels and season them well on both sides with salt and garlic pepper. Heat a stainless steel skillet over med-high heat. When hot, add the olive oil and chopped garlic and cook it for a minute or two, until it just starts to turn brown.. then crank the heat up to high and toss in the shrimp. Cook the shrimp until they are golden brown on both sides.. about 2-4 minutes.. Deglaze the pan with a splash of wine (if all you have is red.. use red!) when the wine cooks down by half, stir in the jar of sauce, the olives, capers, red pepper flake, sugar and some fresh cracked pepper... Cover and simmer for 5 minutes until sauce is heated through. Remove the lid and scoop out a cup or two of the sauce and set it aside.. Pour the pasta into the skillet with the sauce and cook for 1 minute, so the pasta can soak up some sauce.. Pour this into your serving dish and to with the reserved cup or two of sauce. Serve this with freshly shaved parm cheese.. oh and garlic bread, you GOTTA have garlic bread to soak up all that yummy sauce.