Thursday, January 7, 2010

Rotelle with Tomato, Garlic & Shrimp

8 oz (1/2 pkg) Martha Gooch Garden Rotelle*
2 cloves garlic, minced
2 tbsp olive oil or butter
14 oz can of crushed tomatoes
1/4 c red wine (opt)
1/4 tsp crushed red pepper flakes (opt)
1 lb raw medium shrimp, peeled and deveined
1/4 c parsley, chopped

Cook pasta as directed, drain. Meanwhile, in large skillet, over medium heat, saute garlic until tender. Add tomatoes, wine and red pepper flakes if desired. Bring to boil. Reduce heat to low, simmer 10 minutes. Add shrimp and parsley, cook 5 more minutes until shrimp is opaque and pink. Serve over pasta.

Serves about 4.

* This is a Walmart pasta brand. I usually just get whatever multi-colored spiral shell is cheapest. :)

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