INGREDIENTS
3 tsp
extra virgin olive oil
6
garlic cloves, peeled and smashed
2
lbs jumbo shrimp, peeled and deveined*
salt and fresh pepper
1/4 cup
celery
1/2 cup
chopped onion
35 oz
crushed tomatoes (I LOVE Tuttorosso)
1 1/2 tsp
crushed red pepper (or to taste)
1 tbsp
capers, drained
8
fresh basil leaves, rolled and sliced thin
12 oz
whole wheat, high fiber or brown rice pasta