Pasta Soloman by Riverbend Bistro

Friday, June 16, 2006


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


  • 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.