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Tomato 'n' Shrimp Pasta
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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 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.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |