Shrimp and Tomato Pasta

  • 1 Tbs. olive oil
  • 1 medium onion, diced (about 1-1/2 C)
  • 2 cloves garlic, minced
  • 2 (14.5oz.) cans diced tomatoes, undrained
  • 1/4 C finely chopped Italian parsley
  • 1/3 C finely chopped fresh basil
  • 1 lb. medium shrimp, peeled and deveined
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 oz. Parmesan cheese, grate
  • 8oz. whole wheat pasta, prepared according to package directions

Preheat oven to 425.

Heat oil in an oven proof skillet over medium-high heat. Add onion and cook, stirring until softened, about 3 minutes. Add garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes, until tomato juice thickens.

Remove from heat. Stir in parsley, basil and shrimp and season with salt and pepper. Sprinkle Parmesan over top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes. Combine with cooked pasta and serve.

Date Added:May 02, 2008
Classification:Pasta Main Dishes
Course:Main Course

Bake, Stovetop