- 1/2 Bag Uncooked Shrimp
- 1/4-1/3 Box Pasta (depends on the shrimp/pasta ratio you prefer)
- Sun Dried Tomatoes in Olive Oil, julienned
- Olive Oil
- Garlic, minced
- Capers (if non peril, keep whole, if larger, coarsely chop)
- Green Spices (Basil, Oregano, Parsley, Italian Seasoning)
- Montreal Steak Spice (or salt & pepper)
- No Salt Seasoning (not required, can sub garlic powder, onion powder)
- Hot Pepper Flakes

1. In a large sauté pan over medium high heat, add enough olive oil to fill the bottom of the pan.
2. Add about 1 tbsp sun dried tomatoes (or to taste), about 1-2 tbsp garlic (or to taste), 1 tbsp capers, and sprinkle all spices (green, steak spice/salt/pepper, hot pepper flakes, no salt, to your liking. I recommend an even layer of each across the top.
3. Stir well and if the oil doesn't look seasoned enough, add more green spices.
4. Saute until fragrant, about 1 min or so, then add uncooked shrimp.
5. Cook well until shrimp are fully cooked and pink on both sides - there should be more oil than shrimp in the pan. While the shrimp are cooking, boil the pasta water and cook pasta according to package. I personally enjoy angel hair. If your pasta is taking longer and the shrimp are fully cooked, turn off the heat and put them to the side until the pasta is finished.
6. Drain pasta and add directly to pan, toss well to coat evenly with remaining olive oil mixture. If there is not enough oil, feel free to add more at this time.