Spicy Skillet Shrimp | Peachy the Magazine

Ingredients

• 2 tablespoons extra‑virgin olive oil
• 1 large sweet onion, finely chopped (about 1 cup)
• 2 medium jalapeño peppers, seeded and finely chopped (about ¼ cup)
• 4 garlic cloves, minced
• Coarse salt and freshly ground pepper
• One 28‑ounce can diced tomatoes, with their juices
• One 6‑ounce can tomato sauce, homemade or store‑bought (about ¾ cup)
• ½ teaspoon crushed red pepper flakes
• Finely grated zest of 1 large lemon (about 2 tablespoons)
• 2½ pounds large shrimp (18 to 20 count), peeled and deveined
• 1 cup tender fresh garden peas or thawed frozen peas (optional)
• Steamed long‑grain white rice (optional), for serving