Shrimp and Tomato Pasta
1/4 cup balsamic vinaigrette and olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (798 mL) diced tomatoes no salt added, undrained
1 punnet fresh mushrooms
3 cups whole wheat penne pasta, uncooked
1 lb (450 g) peeled shrimp, cleaned and cooked
1/4 cup grated parmesan 100%
1 onion, finely chopped
2 cloves garlic, minced
1 can (798 mL) diced tomatoes no salt added, undrained
1 punnet fresh mushrooms
3 cups whole wheat penne pasta, uncooked
1 lb (450 g) peeled shrimp, cleaned and cooked
1/4 cup grated parmesan 100%
HEAT large nonstick skillet over medium-high heat. Add dressing, onions
and garlic and cook 2 min. Add tomatoes and cook 12 minutes, stirring
occasionally. Meanwhile, cook pasta according to package directions.
ADD shrimp and mushrooms to the sauce and cook 2 minutes or until everything is heated through.
DRAIN pasta, stir into sauce. Sprinkle with cheese.
Use about 2 Tbsp. tablespoon chopped fresh herbs such as parsley, basil or oregano, to further enhance the flavors of this delicious dish. Just sprinkle the herbs over pasta mixture and sauce before serving.
ADD shrimp and mushrooms to the sauce and cook 2 minutes or until everything is heated through.
DRAIN pasta, stir into sauce. Sprinkle with cheese.
Use about 2 Tbsp. tablespoon chopped fresh herbs such as parsley, basil or oregano, to further enhance the flavors of this delicious dish. Just sprinkle the herbs over pasta mixture and sauce before serving.
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