Printable | Taste of Home

Tomato 'n' Shrimp Pasta

12 ounces uncooked spaghetti
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 teaspoon minced garlic
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 tablespoons tomato paste
2 tablespoons minced fresh basil
1 teaspoon sugar
1 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes

Cook spaghetti according to package directions. Meanwhile, in a large

Printed from tasteofhome.com Oct 6, 2008

-----------------------Fold------------------------

Tomato 'n' Shrimp Pasta cont.

skillet, saute shrimp and garlic in 1 tablespoon oil until shrimp
turn pink. Remove and set aside. In the same skillet, saute
mushrooms and onion in remaining oil until mushrooms are lightly
browned. Stir in the tomatoes and tomato paste. Bring to a boil.
Reduce heat to low. Add the shrimp, basil, sugar, oregano and red
pepper flakes. Cook, uncovered, for 5-10 minutes or until heated
through. Drain spaghetti; top with shrimp mixture.

Yield: 6 servings.