This is a pasta you’ll want to steal just one more bite of. I too have been a victim of the devil’s ways. The combination of sundried tomatoes, garlic, shrimp, chili creates that savory umaminess that I really love. Easily doubled for four or leftovers for tomorrow. And takes from 15-20 minutes start to finish.

Diablo shrimp pasta

16 shrimp fresh or if frozen slightly thawed and tails pinched off
Half of a jar tomato passata
1 onion diced
6 sundried tomatoes roughly chopped
3 cloves garlic chopped
Olive oil for pan and 1 teaspoon balsamic vinegar
Smidge of oil from the jar of sundried tomatoes
¼ teaspoon chili powder (more if spicier preferred)
6 turns of fresh ground black pepper and salt to taste
Pasta cooked to package (I like tagliatelle, spaghetti, linguini)

Sautee the onion in olive oil and a shake of salt until fragrant. Add the garlic, and then shrimp and tomatoes. Time for the pepper and chili powder. The chili is a matter of taste. A quarter of a teaspoon will impart little to any heat, so increase as you like. Stir in the tomato passata just as the shrimp start to turn opaque. They’ll finish cooking in the sauce and stay tender. Simmer for 3 minutes and then add the balsamic and tomato jar oil. Toss the cooked pasta in the sauce. Turn onto plates and skip parmesean in favour of chopped Italian parsley if you like to garnish. Serves two. Enjoy!