Step 1

Toss the shrimp in a bowl with the garlic, fresh and dried chili, ½ teaspoon salt and the olive oil.

Step 2

Place a medium (10-inch) skillet over medium high heat. When the pan is hot, add the shrimp mixture in one layer. Cook 1 minute; turn the shrimp over and toss in the herbs and cannellini.

Step 3

Stir in the tomato puree and ¼ cup water; bring to a simmer cook a few more minutes, until the shrimp are opaque and the sauce thickens slightly.

Step 4

Add the butter and swirl until it melts into the sauce. Taste for seasoning and add more salt if needed.

Step 5

Serve hot over cooked pasta or rice.