Shrimp and Pasta Puttanesca

We love pasta in this house - a little too much.  Normally if we have shrimp in the house Hubby makes scampi - he makes a killer scampi!  I'd share his recipe but since he never writes it down it changes every time we have it -always good though.  I made dinner this time and I was inspired by (yes - my favorite magazine again) Real Simple, I made this Shrimp and Pasta Puttanesca -  it totally rocked, I love puttanesca and I liked the idea of making it with shrimp.  Enjoy!!

Recipe from Real Simple

What you need:

1 pound pasta

1 1/2 tablespoons olive oil

1 pound peeled and deveined large shrimp (fresh or frozen)

1/4 teaspoon black pepper

1 1/2 tablespoons capers, roughly chopped

3/4 cup kalamata olives, pitted and roughly chopped

2 anchovy fillets, finely chopped (optional)

1 26- to 32-ounce jar marinara sauce or homemade marinara sauce if you have

What you do:

Cook the pasta according to the package directions. Drain.

Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with the pepper and cook until they begin to turn pink, about 2 minutes.

Turn the shrimp, add the capers, olives, and anchovies and cook for 2 minutes more.

Add the marinara sauce and cook until heated through, about 4 minutes.

Divide the pasta among bowls and spoon the shrimp and puttanesca sauce over the top.

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