In a large skillet heat your EVOO and add onions and garlic sauté till onions are clear. Add the fire roasted tomatoes, and spices. Let this simmer for 20 minutes (the whole red peppers again can be increased or decreased depending on your desire for heat.
While your sauce is simmering make your pasta – I simply used a bunch of open pasta’s not enough left over for a full meal but there – so used your imagination and see what you come up with. Cook till el dente.
While the pasta is cooking add your whole shrimp to the tomato sauce and allow to cook till shrimp are nice and pink. Try not to over cook as the shrimp gets tough with over cooking.
Just before serving add pasta to the shrimp and tomato sauce – for garnish use a little fresh chopped parsley and serve with fresh grated parmesan cheese.
I had some leftover peas and charred onions in the fridge and threw them in at the last minute – you can if you like pretty much add any kind of vegetable or just leave it out all together.
Charred Onions – in a heavy cast iron skillet add 2 cups onions sliced in large slices, the skillet should be screaming hot – once onions are added lower heat to medium high , flip the onions at the 3 minute mark and then repeat – you should come up with a nice charred looking onion not burnt – charred – we love to throw these into a can of peas ….this is what was added to the recipe at the very end.