This was inspired by a recipe from prevention, called "Shrimp with Puttanesca sauce" However it wasnt a real Puttanesca sauce and I ended up making my own changes anyway.

Serves 6
2 tbls olive oil
1 bunch green onions chopped, whites and greens
2 stalks celery chopped
2 cloves garlic chopped
2 green peppers chopped.
2 zuchinni chopped.
3 cans (15 oz) chopped tomatoes, not drained
2 tsp red pepper flakes( more if you want it spicier.)
1 lb shrimp (51-60 count)
1 lb pasta
Heat oil in a 12 inch skillet , when warm add onions, garlic , celery garlic peppers and zuchinni. Saute 10 min till veggies begin to soften. Add 3 cans of tomatoes and salt and pepper to taste. Simmer for 20 minutes, then add shrimp.
Cook 5 more min.
Meanwhile in a second pot heat water and cook pasta till al dente. When Pasta is done, drain and add directly to the sauce stir together letting the vegetables distribute evenly.
Serve with crusty french bread to soak up the juicy bits.

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