Spicy Tomato Sauce & Grilled Shrimp on Penne

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  • ½ pound (16-20 ct.) peeled deveined shrimp, tail removed
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon each salt and freshly ground pepper
  • 6 ounces penne pasta
  • 1 clove garlic, minced
  • ¼ teaspoon chili flakes
  • ½ jar (16.25 oz.) Mezzetta Italian Plum Tomato (about 1 cup)
  • Optional: chopped fresh parsley or basil to sprinkle on top


Preheat grill to medium high heat; grease grate well. Toss shrimp with 2 tablespoons of the oil, salt and pepper; set aside.

Cook pasta according to package directions. Grill shrimp for 2 minutes on each side or until shrimp turn pink, start to curl and are cooked through.

Meanwhile, in skillet, heat remaining oil over medium heat; cook garlic and chili flakes for 1 to 2 minutes or until garlic softens. Pour in sauce; simmer for 3 to 5 minutes. Drain pasta; toss with sauce to coat. Serve with grilled shrimp.