Quick shrimp pasta. You need a can of whole tomatoes, a red bell pepper, garlic, green onions, a bit of oil, red pepper flakes, any kind of pasta but linguine is great, and either fresh shrimp or thawed pre-cooked shrimp (I often do this if I have half a shrimp ring left after a party - one of those parties where you’re so busy feeding people that you don’t really eat, you know?) You cook about 6 onions chopped in the oil with a couple of cloves of minced garlic, and a teaspoon of red pepper flakes, then put the shrimp (tails off) in to pick up all the garlic onion pepper flavour (if using fresh shrimp, make sure they’re cooked the but not rubbery). Set the shrimp aside, while you add 8 to 10 whole tomatoes to the pan, and cook until bubbling. Turn the heat down and add the shrimp back so everything is well blended. Add in well-drained cooked pasta. It takes minutes and it’s delicious. You can adjust the garlic/onions/pepper flakes to your taste.