This herb- and garlic-flavored spicy dish is one of my favorite standbys for entertaining. I like to shell and devein the shrimp, leaving the tails on. The presentation is eye-catching, even if the shrimp are a bit messy to eat!

12 ounces penne (about 4 cups)

For the Spicy Tomato Sauce
One 14 ½-ounce can Italian-style stewed tomatoes

2 tablespoons fresh lemon juice

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon paprika, preferably Hungarian

½ teaspoon freshly ground pepper, or to taste

¼ teaspoon salt, or to taste

1/8 teaspoon cayenne pepper, or to taste

1 teaspoon minced fresh oregano, or ½ teaspoon dried oregano

1 teaspoon minced fresh rosemary, or ½ teaspoon dried rosemary, crushed

To complete the recipe

1 tablespoon butter

8 ounces medium shrimp (about 20), shelled and deveined

2 bay leaves

garnish (optional): freshly grated parmesan cheese or crumbled feta cheese

Bring a large pot of salted water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for about 12 to 14 minutes, or according to package instructions, until the pasta is al dente.

While the penne is cooking, put the sauce ingredients (except the oregano and rosemary) into a food processor; process until the mixture is smooth. Stir in the oregano and rosemary.

When the pasta is nearly done, melt the butter in a large nonstick sauté pan over medium-high heat. Stir in the sauce and bay leaves; heat until the sauce is bubbly. Add the shrimp; cook, stirring and constantly turning the shrimp, until they are cooked through, about 2 to 3 minutes. Remove the pan from the heat; remove and discard the bay leaves. Use a slotted spoon to transfer the shrimp to a bowl; cover to keep warm.

When the penne is done, drain well; return to the pot. Add the sauce and toss. Taste and adjust the seasoning.

Serve the penne in shallow pasta bowls; arrange the shrimp on top of each serving.

Advance preparation

The sauce can be made up to 2 days in advance; cover and refrigerate. Reheat the sauce, cook the shrimp, and cook the penne just before serving.