1. Clean the shrimp and butterfly inhalf. Pick the parsley leaves and chop. Mince the garlic.Bring a pot of water to boil. Salt to taste and begin cooking the penne.

2. In a sautépan, heat the oil with the garlic, do not brown. Add the shrimp once the oil isinfused and aromatic. Sauté lightly, seasoning with a pinch of salt and chili flake depending on desired spice level. When the shrimp is just shy of cooked, add the tomato sauce. Bring to a simmer and remove from the heat.

3. When the pasta is cooked al dente, drain it and add to the sauté pan with the sauce. Addthe chopped parsley and toss through.

4.Serve in bowls with breadcrumbs sprinkled over the top if desired.