Into the skillet pour 2 tablespoons of extra virgin olive oil, add 1 chopped jalapeño and 2 teaspoons of garlic. Sauté for about 3 minutes.
Add tomatoes, ½ teaspoon Italian seasoning, ¼ teaspoon red crushed pepper, salt and pepper to taste. Bring it to a boil, reduce the heat and simmer on low.
In a different skillet add 1 tablespoon of extra olive oil and shrimp, season with salt and pepper to taste, cook on medium/high heat for about 5 minutes, or until shrimp is pink and cooked thru.
Pour the tomato sauce over pasta, add cooked shrimp and serve with feta cheese and fresh cilantro. Enjoy!
Notes
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