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28-ounce can of crushed tomatoes
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Crushed red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
2 large fresh basil sprigs
1/4 teaspoon dried oregano
12 extra-large Peeled and deveined shrimp
1 box of spaghetti pasta
1 bottle of Tabañero Extra Hot sauce


  1. Dry your shrimp on paper towels and heat a pan with olive oil.
  2. Add garlic and brown it lightly in the pan, then remove it from the pan.
  3. Add the shrimp to the pan and cook them on both sides. Remove shrimp from the pan once they're seared.
  4. Add a little more olive oil to your pan, then add the crushed tomatoes. Put your stove on low to medium heat.
  5. Add in the garlic, basil, oregano, crushed red pepper flakes, and 4 oz of Tabañero's Extra Hot sauce.
  6. Cover the pan, stirring occasionally while you cook the pasta in another pot.
  7. Bring water to a boil in your second pot. Salt the water and cook spaghetti until al dente, about 8-9 minutes.
  8. Preserve 1/2 cup of the pasta water and add it to the simmering sauce.
  9. Drain the pasta once cooked, then add it to the simmering sauce along with your cooked shrimp. Mix well.
  10. Plate the pasta and garnish with more sauce from the pan. Sprinkle with basil for even more flavor!
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