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Friday, June 16, 2006
INGREDIENTS
10 oz. pre-cooked spinach pasta (any shape)
2 Cups diced grape tomatoes
1 lb butterflied medium shrimp
3 cloves minced garlic
1 Cup diced onions
3 Tb parmesan
salt and pepper
olive oil
PROCEDURE
- Saute onions and garlic in enough olive oil to cover bottom of pan, season with salt and pepper let the onions become translucent.
- Add shrimp and tomatoes to saute and cook until the tomatoes soften and the shrimp cook through until pink.
- Add pasta and parmesan, top with some more olive oil and taste for seasoning.
- Let simmer one minute and serve.
